Lamb Chops With Rosemary-Garlic Paste

This was printed in the New York Times and comes from William-Sonoma's "Mastering Grilling and Barbequing".

• Ready In: 45 mins
• Serves: 8

Ingredients

• 2  tablespoons  finely chopped fresh rosemary
• 3  garlic cloves, mashed with
• 3⁄4 teaspoon salt
• 2  tablespoons extra virgin olive oil
• 1⁄2 teaspoon fresh ground black pepper
• 8  lamb loin chops, each about 4 1/2 oz. and 1 1/2 inches thick

Directions

1. In a small bowl, combine rosemary,garlic, oil and pepper.
2. Spread the paste over both sides of the chop; let stand 30 minutes.
3. Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.
4. Grill the chops over the hottest part of the grill, turning once, until both sides are nicely browned, about 2 minutes per side.
5. Move the chops to the cooler side of the grill and cover.
6. Continue cooking, turning once, until the chops are done to your liking, about 6 minutes more for medium rare.
7. Let the chops rest for 3 to 5 minutes, then serve immediately on heated plates.