To cook lamb chops in a broiler, coat 8 lamb rib chops with a mixture of 6 tablespoons olive oil, 2 cloves garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper, and cook on a heated broiler for five minutes while smearing 2 tablespoons oil. Turn the lamb chops once, and continue cooking until done, typically up to five minutes.
A variation of the recipe involves combining 4 teaspoons chopped rosemary, 3 tablespoons chopped sage and an extra tablespoon olive oil with the garlic and oil mixture. This recipe variation requires lamb loin chops rather than rib chops.
Because lamb chops cook fast, it's important to turn the chops only once when grilling them to avoid overcooking. Leaving the meat to cook for a few minutes allows it to create a brown crust. Retain the crust by moving the meat at the right moment, usually when the brown crust forms. Use a spatula or a pair of tongs to move the lamb chops. Avoid using a fork, as this causes the meat juices to ooze out of the chops.
Serve the broiled lamb chops with a glass of Cabernet Sauvignon to enjoy the luscious flavors of the wine. The dish also goes well with wines such as a super Tuscan, Tignanello and Sassicaia. This lamb chops with garlic and olive oil recipe makes four servings.