July 2000 - GRILLED LAMB CHOPS WITH GARLIC AND ROSEMARY

8 large cloves garlic, minced
8 tablespoons dried or fresh rosemary leaves, crumbled
2 to 4 teaspoons coarsely ground black pepper (or to taste)
8 rib or loin lamb chops, 1 ½ inches thick (about 4 pounds)

Combine garlic, rosemary and pepper, and press into both sides of lamb chops. Heat coals or grill or preheat broiler. Grill or broil the chops over high heat, about 4 minutes per side for medium-rare. Makes 8 servings.

For butterflied leg of lamb (about 5 pounds): Press seasonings into flesh on all sides. Refrigerate for at least 4 hours or overnight. Prepare hot coals. Brush lamb with olive oil. Grill 20 minutes on each side, basting with olive oil.

Check for doneness after 30 minutes' cooking time: It should feel springy to the touch for medium to medium-rare; if finger makes an indentation, cook it longer. Serves 8.

Kitchen Tips

"When making gelatin, place the mold in the refrigerator before pouring in the last cup of liquid or fruit. This prevents the spills that often occur when transferring a full mold to the refrigerator. This trick also works well with ice cube trays."

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