Rosemary Rack of Lamb Chops

Prep time: 5 minutes | Cook time: 14 minutes | Serves 2

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 tablespoon fresh rosemary, chopped

½ rack lamb (4 bones)

Sea salt, to taste

Freshly ground black pepper, to taste

1. Combine the oil, garlic, and rosemary in a large bowl. Season the rack of lamb with the salt and pepper, then place the lamb in the bowl, using tongs to turn and coat fully in the oil mixture. Cover and refrigerate for 2 hours.
2. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 14 minutes. Select START/STOP to begin preheating.
3. When the unit beeps to signify it has preheated, place the lamb on the Grill Grate. Close the hood and GRILL for 6 minutes. After 6 minutes, flip the lamb and continue grilling for 6 minutes more.
4. Cooking is complete when the internal temperature of the lamb reaches 145ºF (63ºC) on a food thermometer. If needed, GRILL for up to 2 minutes more.