Categories: Beef

Ingredients

• 6 garlic cloves
• 1 tsp salt
• 2 tbsp finely chopped fresh rosemary
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 12 small lamb rib chops, bone-in and frenched

Directions

1. Chop garlic with salt until finely minced. Place in small bowl. Add rosemary, oil and pepper; mix well.

2. Rub mixture on both sides of lamb chops; wrap in single layer in foil and refrigerate 30 minutes to 3 hours.

3. Oil grid. Prepare grill for direct cooking or preheat broiler. Grill lamb over medium-high heat 2 to 5 minutes per side or until medium-rare. Lamb should feel slightly firm when pressed.

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