Lamb is generally available year round. The small, T-bone-shaped chops in this recipe cook very consistently — two minutes per side for rare and three minutes per side for medium rare over medium-high heat.
- 4-6 large garlic cloves, crushed
- 2 tbsp chopped fresh rosemary
- <p>Spray a stove-top grill with nonstick spray, then heat to medium-heat to high heat (depending on your stove top).</p>
- <p>Place first six ingredients in food processor and process to a paste. Rub paste onto top and bottom of chops and refrigerate for 30 minutes to 1 hour.</p>