Lunch: Grilled Lamb Chops

Lamb is great for the Easter season and a treat for any other time of the year. Lamb chops are a lean cut that are easily cooked on the grill. They are a good option to try when you get tired of the usual chicken and beef.

Ingredients

2 frenched lamb racks, about 1 ½ pounds, trimmed of fat
1 tablespoon olive oil
1 tablespoon minced garlic
½ teaspoon salt
Pinch ground pepper
2 sprigs fresh rosemary (about 1 inch each)

Instructions

Cut each lamb rack into four pieces with two bones, leaving one bone with an equal amount of meat.
Combine olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb ribs and marinate for 2 hours in the refrigerator.
Preheat your grill and cook the chops over even heat. Flip chops over to cook both sides. Use a meat thermometer to check when the racks are done.

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