Rosemary Lamb Chops
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Lemon juice||3 Tablespoon|
|Garlic||4 Clove (20 gm), pressed / minced|
|Chopped fresh rosemary||1⁄2 Teaspoon|
|Lamb loin/Loin chops||6 (Cut About 1 Inch Thick)|
|Fresh rosemary sprigs||1|
In a small bowl, stir together butter, lemon juice, garlic, and chopped rosemary.
Place lamb chops on a grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for no more than 2 to 3 seconds).
Cook, turning once and basting often with butter mixture, until chops are done to your liking (cut to test), 10 to 12 minutes for medium-rare.
Garnish with rosemary sprigs.