- 3 Lamb cutlets (Per person)
- For the marinade
- 5 tablespoons Olive oil
- Thyme (2 teaspoons, fresh, chopped)
- Rosemary (2 teaspoons, fresh, chopped)
- 1 Garlic clove
- freshly ground Pepper
Peel garlic. Combine all ingredients for the marinade and add squeezed through a galic press garlic. Rinse and pat dry lamb chops, coat with marinade and let rest for 1 hour, turning over once.
Drain lamb chops and cook on the hot grill for about 2 minutes per side, basting with marinade occasionally. Arrange on plates and garnish with fresh rosemary sprigs. Serve.