Classic Rosemary Lamb Chops

• 1/3 cup olive oil
• 3 cloves garlic, smashed
• 1/2 bunch fresh rosemary, chopped
• Salt and freshly ground pepper
• 12 baby lamb chops (about 1-inch thick), Frenched
• Flaked salt, such as Maldon, for serving

1. Combine the olive oil, garlic, rosemary and some salt and pepper in a zip-top bag.
2. Add the lamb chops and rub with the marinade.
3. Seal the bag and leave at room temperature for 1 hour, or refrigerate for up to 24 hours.
4. Prepare a grill for high heat.
5. Remove the chops from the bag and wipe off excess marinade.
6. Grill for 2 to 3 minutes on each side, or until cooked to desired doneness.
7. Let rest for 5 minutes.
8. Sprinkle the chops with a little flaked salt and serve.

olive oil, garlic, fresh rosemary, salt, lamb chops, salt

Taken from www.foodnetwork.com/recipes/nancy-fuller/classic-rosemary-lamb-chops.html (may not work)