Serves: 4

Ingredients

• 1 bunch rosemary
• 1 lemon, zested
• 4 cloves garlic
• ½ cup (125ml) olive oil
• 2 Racks of lamb
• Kosher salt and freshly ground black pepper
• Vegetable oil

Directions

• In a food processor, combine rosemary, lemon zest, garlic and olive oil and blend until it is a loose paste.
• Portion the lamb chops from the rack (slicing in between the bones). Place the lamb chops in a plastic bag and pour the rosemary paste in the bag.
• Shake the bag to coat the lamb chops with the marinade and refrigerate overnight.
• Preheat BBQ to medium-high heat.
• Season lamb chops with salt and pepper and lightly coat with oil. Grill on each side for about 3 minutes for medium rare.
• Let lamb rest for 5-10 minutes and serve.

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