Joe'S Succulent Lamb Chump Steaks - (Need A Grill Of Some Sort)

Finely chop the leaves from a couple of big twigs of the Rosemary, nice and minced.
Do the same with the Thyme.
Crush the Garlic, ideally run it through twice, to a pulp.
Scoop all into a small bowl and add a good few turns of the Pepper Mill, and add a couple of turns on the Salt Mill. Mix all together so you have a paste that's not too thick, add more Olive Oil if need be.
Rub the mixture over the steaks and leave for about an hour, overnight covered in the fridge would be great.
Heat up the Grillit/Grill/Barbeque - you want it really hot!
Press the steaks down and cook on each side for about 3-5 minutes per side, depending on how thick they are and how you like them done - A good tip is to use your thumb to test:- If the meat is soft and doesn't bounce back: it's rare, springy = medium, not springy = well done.
Once cooked to however you desire, remove to one side and leave to rest on a rack over a plate covered with foil for about 3-5 mins so that the juices can re-circulate and make to succulent lamb nice and tender and juicy.
Serve with any juice that has collected in plate, spooned over, some New Potatoes, and some Fresh Greens and a light bottle of good Red Wine, like a Pinot Noir.
Enjoy!