METHOD
Put the lamb into a stainless steel container with the rosemary, garlic, olive oil, salt, and pepper. Marinate in the refrigerator, covered, for at least 4 hours or up to 24 hours, turning the meat once or twice. Preheat the grill or preheat the oven to 400°F.
When the grill is ready, remove the lamb from the marinade and allow the oil to drip back into the container to prevent flare-ups on the grill. Place the lamb on the grill with the fleshy side down. Turn after about 7 minutes and grill the other side. If using an oven, place the meat on a rack over a foil-lined roasting pan. Cook in the oven for 20 minutes. When you have determined that the lamb is about 3 minutes away from the desired doneness, quickly brush both sides with the molasses. Turn the lamb often (with tongs, not a fork, or the juices will escape), making sure that all sides are cooked. Cook to taste, but for the most full-flavored result it is essential to leave some pink. The meat will continue to cook after leaving its heat source, so pull it off just before it reaches its desired doneness. Let the chops rest for a few minutes, covered in foil, so that the juices will be reabsorbed before cutting and serving.
Serves 4
Reprinted with permission from © 2006, Katherine Kagel Cooking with Cafe Pasqual's: Recipes from Santa Fe's Renowned Corner Cafe, published by Ten Speed Press click for book review
this recipe from www.inmamaskithchen.com
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