Although lamb chops don’t need to be marinated, this is a delicious way to cook them.  This much marinade is sufficient for approx. 8 chops or an 8 rib rack of lamb.

Ingredients:

¼ C. port.

1 tbsp. olive oil.

2 tsp. finely chopped fresh rosemary.

1 tbsp. Dijon mustard.

1 tsp. crushed garlic, or more, to taste.

Method:

Mix ingredients together and pour over lamb, coating the meat totally with the marinade.  Cover and marinate in the fridge for at least four hours or overnight, occasionally turning lamb pieces over so the marinade can soak in from both sides.

Oven roast in an oven preheated to 425 degrees.

Rare: 22-25 minutes.

Medium rare: 25-28 minutes.

Medium: 29-30 minutes.

Turn the chops or baste a few times during cooking.