INGREDIENTS

• 12 lamb loin chops (1-inch thick) or lamb rib chops
• 1/4 cup extra-virgin olive oil
• 6 cloves garlic, grated or minced
• 2 Tablespoons minced fresh rosemary
• 2 Tablespoons lemon juice (is this 1 lemon)
• Zest of 1 lemon
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper

DIRECTIONS

Combine the olive oil, garlic, rosemary, lemon juice, lemon zest and salt & pepper in a small bowl.

Pour the mixture over the lamb chops and let marinate at least 30 minutes, or up to overnight.

Heat grill to 500-degrees and grill chops for 4-6 minutes per side, until the internal temperature reads 145-degrees, followed by a 3 minute rest.

This recipe pairs nicely with root vegetables, like roasted carrots, but you can keep the traditional barbecue flavors alive with some potato salad and a glass of pinot noir on the side. You can also include a freshly prepared sauce for the lamb, such as pistachio basil pesto.