Lemon and Rosemary Lamb Chops
What You Need
8 lamb chops about 1 inch thick
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried rosemary
Salt and pepper to taste
Stir together olive oil and lemon juice in a small bowl. Season with salt and pepper to taste. Brush over chops, and marinate in the refrigerator for 1 hour.
Remove chops from refrigerator. Crush rosemary in palm of your hand and rub desired amount on each side of chops.
Preheat grill for high heat. Lightly oil grate, and place lamb chops on grill. Cook for 15 minutes, turning once. Makes 4 servings.
Note: Make extra marinade to use on grilled vegetables.