Rosemary-And-Black Pepper Lamb Chops

• 8 (1-inch-thick) lamb rib chops (about 1 1/4 pounds)
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• 3/4 teaspoon coarsely ground pepper
• 2 garlic cloves, minced

1. Preheat grill to medium-high heat (350u0b0 to 400u0b0).
2. Place lamb chops in a large bowl, and drizzle with olive oil. Sprinkle with rosemary and next 4 ingredients, and toss well to coat. Let stand 30 minutes. Meanwhile, prepare Mint Chimichurri.
3. Place chops on greased grill rack. Cover and grill 3 to 4 minutes on each side for medium-rare (145u0b0), 8 minutes for medium (160u0b0), or 10 minutes for well-done (170u0b0). Remove from grill; let stand 5 minutes. Serve with Mint Chimichurri.

chops, extravirgin olive oil, fresh rosemary, ground coriander, kosher salt, ground pepper, garlic

Taken from www.myrecipes.com/recipe/rosemary-black-pepper-lamb (may not work)