6 lamb loin chops, trimmed of fat
1/4 cup lemon juice (about 1 lemon)
1 sprig fresh rosemary, stripped
3 garlic cloves, crushed
fine sea salt
freshly ground black pepper
olive oil

To a large resealable plastic bag, add lamb, lemon juice, rosemary leaves, and garlic. Seal, place on a plate to capture any leaks, and let marinate in the refrigerator for 45 minutes to 1 hour.

When ready to cook, remove the chops from the bag, scraping off all bits of rosemary and garlic. Pat chops dry with paper towels. Discard marinade.

Heat a grill pan over medium-high to high heat. Season lamb with salt and pepper, and brush with oil. Sear the chops for 2 to 3 minutes per side for medium-rare.

Let the lamb chops rest for at least 5 minutes before serving. Yield: 2 servings.

 - Recipe courtesy of Gastronomer's Guide.