Grilled Lamb Chops with Garlic and Rosemary

Grilled Lamb Chops with Garlic and Rosemary
Serves 2

1 pound lamb loin or rib chops thick cut
4 cloves garlic minced
1 tablespoon fresh rosemary chopped
1-1/4 teaspoons kosher salt
1/2 teaspoon ground black pepper
Zest of 1 lemon
1/4 cup olive oil

Combine the garlic, rosemary, salt, pepper, lemon zest, and olive oil in a ziplock bag.
Add the chops to the ziplock bag, squeeze the air out, seal, flip the chops several times to cover with the marinade, and refrigerate overnight.

The next day, grill the chops over medium heat for 7-10 minutes, or until the internal temperature reaches 135 degrees.

Rest chops, tented with aluminum foil, for five minutes before serving.