Submitted by: Sarah Taylor

1 pkg. thickly cut lamb chops (about 1″ thick, at least)
3 – 4 garlic cloves, sliced into thirds
Lemongrass mint vinegar
Thinly sliced lemon slices, halved
Rosemary sprigs
2 Tbsp. Melanese Gremolata olive oil
Salt and pepper (to taste)

Make a small cut into each chop and insert a piece of garlic into each one… you can use one on each side of the chop if they’re really thick. Drizzle Lemongrass Mint Vinegar liberally on all chops, coating both sides. Salt and pepper both sides of chops to taste, then add Melanese Gremolata Olive Oil over all. Lastly, sprinkle rosemary over the chops and top each with a slice of lemon. Allow to marinate either overnight in the fridge, or for at least two hours before grilling. Grill over high heat for 3-5 minutes per side, depending on thickness of chops. Serve with either wild rice or your choice of potatoes along with a green salad.