Garlic and Herb Marinated Lamb Chops

1 to 2     garlic cloves, finely chopped

1           tablespoon fresh rosemary, chopped

¼          teaspoon freshly ground black pepper

¼          cup olive oil

1¾ to 2  pounds loin lamb chops, approximately 6 chops

½          teaspoon sea or kosher salt

Nutritional Information per serving (based on 6 servings):
Calories 358 (72% from fat) • carb. 1g • pro. 24g • fat 28g • sat. fat 10g
• chol. 87mg • sod. 208mg • calc. 18mg • fiber 0g

1.  Combine the garlic, rosemary, black pepper and olive oil in a bowl. Dip chops in marinade to coat both sides and place in a shallow baking dish. Scrape out the remaining marinade with a rubber spatula and drizzle over the chops. At this point chops can be refrigerated for up to 24 hours.

2.  One hour before grilling remove chops from refrigerator so they can come to room temperature.

3.  Fit the grill with the grill plates and preheat both plates to 425°F. Then, set both plates on Sear. Sprinkle salt on both sides of lamb chops.

4.  When the unit has preheated, place the lamb chops evenly spaced across the lower plate. Using the cover height adjuster, carefully close the upper grill plates so the plate is just touching the top of the chops (this is so the juices are not pressed out of the lamb). Grill for two minutes on Sear and then about 4 to 6 minutes on 425°F for medium rare.