Lamb Chops With Rosemary-Garlic Paste

• 2 tablespoons finely chopped fresh rosemary
• 3 garlic cloves, mashed with
• 3/4 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fresh ground black pepper
• 8 lamb loin chops, each about 4 1/2 oz. and 1 1/2 inches thick

1. In a small bowl, combine rosemary,garlic, oil and pepper.
2. Spread the paste over both sides of the chop; let stand 30 minutes.
3. Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
4. Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
5. Move the chops to the cooler side of the grill and cover.
6. Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
7. Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.

fresh rosemary, garlic, salt, extra virgin olive oil, fresh ground black pepper, loin chops

Taken from www.food.com/recipe/lamb-chops-with-rosemary-garlic-paste-369632 (may not work)