1 rack of lamb, about 6 - 8 individual chops
3 tablespoons olive oil
3 cloves garlic
1 tablespoon fresh rosemary, chopped
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Cut lamb between bones into individual chops and place in a Tupperware container. Sprinkle remaining ingredients over the chops and rub well to coat the meat. Cover container and marinate in fridge for at least 2 hours.
Cook chops on grill or under broiler, three minutes per side until medium rare, removing thinner chops early so they don’t overcook.
