Makes 6 servings
12 rib lamb chops (about 3 pounds)
1 tablespoon fresh rosemary leaves
2 teaspoons extra virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 cloves garlic, crushed
Toss the chops with rosemary, oil, salt, pepper, and garlic, and let them stand at room temperature for up to 2 hours or refrigerate, covered, for up to one day.
Heat a heavy griddle or large cast-iron pan over high heat. Add as many chops as will fit without touching. Cook the chops, turning them once, until well browned outside and rosy pink in the center, about 3 minutes. (For more well done chops, add 1 to 2 minutes to the cooking time.) Repeat with the remaining chops, if necessary. As an alternative, the chops could also be grilled.