The lamb chops not only contains B vitamins, choline and selenium, but the meat also contains vitamin B12 that quite high. According to experts, vitamin B12 helps maintain the health of our skin. Starting from keeping the skin firmness, resolve phlegm, remove the hair, and much more.
15 to 20 nicely cut loin lamp chops (I prefer organic, as they are meatier and flavourful)
8 cloves of garlic, crushed
8 sprigs of fresh rosemary, leaves stripped from sprig and chopped
1 small onion, peeled and finely diced
¼ cup Extra-virgin olive oil
1. Preheat the oven to 200 degrees Celsius.
2. Using a fork, poke the lamb chops repeatedly. This helps tenderize and better marinate the meat.
3. In a large bowl, roll up your sleeves and mix the rest of the ingredients together very well with your hands. Slather the lamb chops with this aromatic mixture, being sure all the lamb chops have bits of the garlic, rosemary and onion.
4. Place the chops in a large Ziploc bag or Tupperware and leave in the fridge for at least an hour. You can do this a day in advance and leave it in the fridge overnight till the next day.
5. Soak some olive oil into a paper towel and rub all over a clean oven rack.
6. Attach the wire rack with foil, placing it underneath bending it around the rack. This will catch the fat drippings and make cleaning up a snap.
7. Place the lamb chops evenly all over the oiled oven rack and sprinkle freshly ground black pepper and sea salt to your taste onto. Place this rack into the center of the oven and cook for approximately 8 to 12 minutes depending on how you like your meat done. For medium cooking, it takes about 10 minutes.
8. Take one lamb chop out and cut a slit into it to see how pink it is inside. This will allow you to determine if your chops need more time.
9. Serve either on individual plates or on one large serving platter arranged in a stack.