Barbequed Rosemary Lamb Chops
Serves 4

8 small lamb chops
8-10 springs of rosemary
6 cloves of garlic, roughly chopped
2-3 tbsp olive oil
black pepper
 

Directions

Roughly strip the needles from the rosemary into a bowl large enough to hold the lamb. Add garlic, olive oil and pepper. Toss meat in marinade and leave for at least 2 hours (preferably longer).
 
Remove the meat from the marinade and shake dripping oil from chop. Leave bits of rosemary and garlic if they are stuck to the meat.
 
Heat grill to medium high. Sear the meat for a few minutes each side. They should turn easily without sticking. Turning them every few minutes to prevent blackening. They should take 8-12 minutes depending upon thickness.