Monday, September 20, 2010

Grilled Lamb Chops

I'm not ready to say good-by to summer yet, so I decided to grill some lovely little lamb chops.

In the morning, I put the chops in a zip-top bag with a few springs of finely chopped garden-fresh rosemary, a little bit of lemon olive oil, and more extra virgin olive oil to coat all of the chops. I left that refrigerated until shortly before it was time to grill.

Then it was simply a matter of grilling the chops to the desired doneness.