Rosemary, fresh, chopped (1 tablespoon)
Olive oil, extra virgin (1/4 cup)
Salt, kosher (1/2 teaspoon)
Garlic, chopped finely (3 cloves)
Black pepper, freshly ground (1/4 teaspoon)
Lamb chops, pork loin, 6 pieces (2 pounds)
Place the olive oil, rosemary, garlic, and black pepper in a medium bowl. Stir to combine. Add the lamb chops and coat evenly before placing inside a baking dish. Refrigerate and allow to marinate overnight.
Set the Yedi Houseware Grill toward MAX to preheat for a few minutes after fitting with the grill plates.
Meanwhile, let the marinated lamb chops sit at room temperature. After one hour, season with salt on both sides and place on the hot grill plates. Cook for seven to eight minutes on each side.
Serve and enjoy.