Centre Loin Lamb Chops
10-12 loin lamb chops, about 1 1/2 inches thick
1/2 cup olive oil
1/3 cup red wine vinegar
1 tablespoon dried rosemary
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients, except lamb, in a large glass bowl.
Place chops in bowl and turn repeatedly to coat well.
Cover and refrigerate for 4 to 12 hours.
Once marinated, remove chops from fridge and allow to come to room temperature.
Preheat grill for medium-high heat. Remove chops from marinade and place on a lightly oiled grill rack. Cook for 8 minutes on each side. Remove from heat, allow to rest for 3-5 minutes, and serve.