1/4 cup olive oil
4 cloves garlic, peeled and sliced thin
4 tablespoons fresh rosemary leaves
2 lemons, zested
8 single lamb chops
Salt and freshly ground black pepper
Heat olive oil in a pan over medium-high heat; add the sliced garlic and cook until it just begins to turn brown. Add the rosemary and continue cooking until rosemary is crispy and garlic is nicely brown. Let cool and stir in lemon zest. Prepare a grill pan over medium-high heat. Season lamb chops with salt and pepper. Brush with a little more olive oil or the oil from the marinade and grill to desired doneness; medium-rare is recommended. Arrange on a platter and with rosemary garlic on top and serve.