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Source: Stop and Smell the Rosemary

Rosemary-Smoked Lamb Chops
A delicious meal hot off the grill.
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Serves: 4
Prep Time: 40 minutes
Cook Time: 20 minutes
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6 to 8 fresh rosemary sprigs
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 lamb chops, rib or loin, 1 inch thick

Cover rosemary sprigs with water and soak 30 minutes.
Prepare grill. Position rack 4 to 6 inches above coals. Whisk oil, rosemary, salt, and pepper in a small bowl. Rub a small amount of this mixutre on each chop. Reserve remainder. Drop a few soaked rosemary sprigs onto the coals. Grill chops, turning occasionally. Brush lightly with remaining rosemary mixture and grill until browned, about 4 minutes. Drop remaining rosemary sprigs on coals. Continue to cook, turning once again and basting with rosemary mixture, another 4 minutes. Serve immediatley.

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