- 2 pounds lamb rib chops
- Salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 2 teaspoons freshly chopped garlic
Season the lamb chops with salt and pepper. In a large bowl, stir together the oil, rosemary and garlic. Add lamb chops, turning to coat. Cover and refrigerate for at least 2 hours or up to 24 hours.
Prepare grill to medium heat.
Grill or broil chops to desired doneness. About 6 minutes for rare, 7 minutes for medium- rare. Turn chops so they brown well on all sides