This recipe came to me through a childhood friend – writer, producer, & director Frank Sabatella.


Lamb chops, round bone shoulder cut
olive oil
fresh garlic
fresh rosemary
fresh parsley
crushed red pepper
black pepper
a lemon
a nice drinkable white wine (I recommend the Carlo Rossi Chablis, but you can use any white)

Chop up about 2 or 3 cloves of garlic as finely as you can.
Chop up the parsley, about a fistful not as fine.
In a dish, give the lamb chops a dry rub of salt, black pepper and crushed red pepper on both side.
Pour some olive oil in your hands and give a little rub of oil on both sides of the lamb, then rub on the finely chopped garlic and rub on the chopped parsley, on both sides.
Place them in the dish and pour the wine directly on top of the chops so that the wine reaches about half way up the meat.
Take a rosemary sprig and scatter the needles onto the lamb and into the wine. Only use half the needles on the sprig at this point and place the remaining sprig in the dish somewhere.
Cut the lemon in half squeeze the juice out of 1 half onto the lamb. Place the other half in the dish but don’t squeeze it out yet.
Take a pat of butter and place it on top of each lamb chop.
Cover the whole thing in tin foil and let it stand at room temp for about 1 to 3 hours.
When you are ready to cook, use a cast iron pan, get the pan very hot, drop the chops in and brown 1 side.
Once 1 side is browned, reduce the heat, flip them over, and add the remaining wine and juices that were left behind in the dish.
Squeeze out the other half of the lemon into the pan and add the rest of that rosemary.
When the wine reduces, they are done.
Serve with asparagus or any veggie of choice and enjoy the rest of the wine!