Grilled Rosemary and Garlic Lamb Chops

Serves 4 to 6

2 to 3 garlic cloves, finely chopped 1 tablespoon chopped fresh rosemary ¼ teaspoon freshly ground black pepper ¼ cup olive oil 2 pounds loin lamb chops, approximately 6 chops ½ teaspoon kosher salt

Calories 140 (58% from fat) • carb. 0g • pro. 14g • fat 9g • sat. fat 2g • chol. 45mg • sod.170mg • calc. 13mg • fiber 0g

1. Combine chopped garlic, rosemary, black pepper, and olive oil together in a bowl. Dip chops in marinade to coat both sides and place in a shallow baking dish to accommodate all of the chops. 2. Once all chops are dipped, scrape the remaining marinade out on top of the chops with a rubber spatula. At this point chops can be refrigerated for up to 24 hours. One hour before grilling remove chops from refrigerator so they can come to room temperature. 3. Fit Cuisinart Griddler® Combo with both grill plates. Turn both sides to high. 4. Sprinkle lamb on both sides with salt. When grill is preheated, place the lamb chops evenly spaced across the two plates. Grill approximately 7 to 8 minutes per side or on all sides for a total of 15 minutes for medium rare.