12 lamb rib chops, trimmed of excess fat
1/4 cup balsamic vinegar
1 teaspoon ground dried rosemary
4 garlic cloves, minced
coarse sea salt
freshly ground black pepper
olive oil

To a large resealable plastic bag, add the lamb chops, vinegar, rosemary, and garlic. Season with salt and pepper. Seal, place on a plate to capture any leaks, and refrigerate overnight for best results.

When ready to cook, remove the chops from the bag, scraping off any garlic. Discard the marinade.

Brush a very hot barbecue grill or grill pan with a paper towel moistened with olive oil. Sear the lamb for 2 to 3 minutes per side, depending on desired doneness.

Alternatively, to a very hot skillet, add a few tablespoons olive oil. Sear the lamb 2 to 3 minutes per side, depending on desired doneness.

Let the lamb chops rest for at least 5 minutes covered with aluminum foil before serving.

Yield: 4 to 6 servings.

- Recipe courtesy of Gastronomer's Guide.