Grilled Lamb Chops with Garlic and Rosemary

You can cook these  lamb chops with or without the bone.   Trim the excess fat from the chop and then cut around the bone to remove it. Once the bone is removed pull the chop into a round shape and use a rosemary sprig  as a skewer. Remove the leaves from most of the rosemary sprig leaving some leaves on the end. I used my instant read meat thermometer to make a hole in the chop and then inserted the sprig through the hole.

8 sprigs of rosemary
8 loin lamb chops
2 teaspoons pepper
1/2 teaspoon salt or to taste
2 cloves of crushed garlic
1 tbsp olive oil
1 tbsp balamic vinegar

Bone and skewer chops as described above.

Combine the salt, pepper, oil, vinegar and garlic and apply to both sides of the chops. Grill 3-5 minutes a side.