In a large glass baking dish, whisk the olive oil, vinegar, wine, garlic and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Season with salt and pepper. Let stand for 30 - 45 minutes.
Meanwhile, in a small saucepan, heat olive oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds, add sage, about 45 seconds; add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds. Season the herbs with salt. Set aside.
Heat a grill pan. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs and serve.
Paired with La Storia Merlot
Adapted from Food and Wine annual cookbook 2010
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