4 loin lamb chops, 25 mm (1 in) thick
50 ml (2 fl oz) olive oil
30 ml (2 tbsp) lemon juice
freshly ground black pepper
10 ml (2 tsp) dried rosemary
1 garlic clove, crushed
for the garnish
1 lemon, quartered
4 sprigs of rosemary
1. In a medium-sized shallow mixing bowl, combine the olive oil, lemon juice, a generous sprinkling of freshly ground black pepper, the rosemary and crushed garlic.
2. Place the lamb chops in the marinade and baste them well. Set the chops aside in a cool place and leave them to marinate for 2 hours, basting frequently.
3. Heat the grill to high. Remove the chops from the marinade and reserve the marinade. Place the lamb chops on the grill rack 7.5 cm (3 in) from heat. Grill the chops for 4–6 minutes on each side, basting with the marinade.
4. Remove the chops from the grill and place them on a warmed serving plate. Spoon the remaining marinade over the chops, garnish and serve immediately.
Lamb chops marinated and cooked with olive oil, lemon juice, garlic and rosemary make a simple, yet delicious lunch or supper dish. Serve with a crisp green or tomato salad and crusty French bread and butter.