Lemonrosemary shoulder lamb chops

4 Servings

Ingredients

Quantity	Measure	Ingredient
4		Lamb shoulder chops
1	teaspoon	Lemon zest; grated
⅓	cup	Lemon juice; fresh
¼	cup	Olive oil
1	tablespoon	Rosemary; fresh,chopped
1		Garlic clove; minced
		Salt
		Pepper

Directions

Dry chops well, slash edges once and arrange in shallow glass baking dish just big enough to hold them in single layer. In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling. Sprinkle chops with salt and pepper, place on oiled grill 4 to 6 inches above medium-hot coals or on medium-high setting and grill about 5 minutes per side, turning once and brushing often with marinade, until chips feel soft but springy.