Grilled Lamb Chops With Rosemary

• 12 loin lamb chops, each about 1 -inch thick
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon anchovy paste
• 1 tablespoon fresh rosemary, very finely chopped
• 2 large garlic cloves, chopped
• Salt and freshly ground black pepper
• Sprigs of fresh rosemary for garnish

1. Trim any excess fat from the lamb chops.
2. Place them in a single layer in a dish.
3. Mix the vinegar, oil, anchovy paste, rosemary and garlic together and season to taste with salt and pepper.
4. Spread this mixture over the lamb chops, turning them over in the dish, then turning them back again so both sides become lightly coated with marinade.
5. Cover and allow to marinate at room temperature for one hour.
6. Preheat a grill or broiler to very hot.
7. Grill or broil the lamb chops as close as possible to the source of heat so they become seared and brown on the outside but still pink in the middle - six to 10 minutes, depending on the heat of the grill.
8. Serve at once, garnished with sprigs of rosemary.

chops, balsamic vinegar, extravirgin olive oil, anchovy paste, fresh rosemary, garlic, salt, rosemary

Taken from cooking.nytimes.com/recipes/11227 (may not work)