We love lamb. Grilled or roasted leg of lamb, lamb burgers, olive-crusted lamb chops — all delicious. However, there is something so irresistible about a simple, grilled lamb chop. I served these with grilled eggplant and cous cous with cranberries and feta.

Rosemary and Garlic Grilled Lamb Chops

10 rib lamb chops (1/2 – 3/4 inch thick)
2 cloves garlic, minced finely
2 sprigs rosemary, minced finely
1/2 tsp kosher salt
1/2 tsp black pepper
pinch of red pepper flakes
1 T olive oil
Lemon wedges

Combine the garlic, rosemary, salt, black pepper, red pepper flakes, and olive oil. Rub the paste over both sides of each lamb chop. Cover and refrigerate for one hour. Remove from the fridge about 20 minutes before cooking, so that they can come to room temperature.

Heat the grill to high heat. Sear on the first side for 2 minutes, then the second side for 2-3 minutes. Remove the lamb from the heat then squeeze lemon juice over them. Enjoy immediately!