Grilled Lamb Cutlets with Herb Marinade
Rinse the lamb chops and pat dry. Rinse the herbs, shake dry, pluck the leaves, chop coarsely and mix with the oil. Season with pepper. Peel the garlic, finely chop and stir into the herb oil. Coat the chops with the herb marinade. Let it sit overnight in the refrigerator.
The next day, preheat the grill.
Place the chops on a hot grill and cook on each side for about 3 minutes. Season with sea salt and serve.