Grilled Lamb Chops

Growing up, we always had lamb for Easter.  David isn’t a fan, but Carmen had requested it, so …we had some lamb.

I marinated two large lamb chops in olive oil, 4 cloves of garlic sliced, rosemary, and salt and pepper.

Grilled inside on each side for about 8 minutes each due to the thickness.

I rested the meat for about ten minutes.  Carmen enjoyed her chop, and I had part of the other chop.

My plate.  I had too much Cous Cous, but overall a delicious Easter lunch.

Blessings.