small rack of lamb
fresh rosemary for garnish ( optional )
fresh ground pepper
sea salt
Marinating sauce
2 cloves garlic chopped
1/2 cup full body red wine
2 springs fresh thyme
sea salt
fresh ground pepper

Trim all fat around the chops. Marinate the chops for several hours or overnight in a plastic bag and place in the refrigerator.
Save the marinate for the sauce.
Before heating, add 1 teaspoon flour in the marinate mixture,
When grilling make sure the grill is very hot.
Add the lamb and make sure you start with the meat side down.
Cook the rack 3 minutes each side turning 2-3 times per side.
Check with a thermometer ( 125-135 for medium rare).
Rest the Lamb for 10 minutes before serving. Juice's will not run.
Add sea salt and fresh pepper on the chops.

If grilling individual lamb chop grill 2 minutes per side turning 2 times.

Serve with mash potatoes, baby carrots, string beans ( tied green part of a green onion ) and garnish with rosemary. Spoon the heated marinate sauce on the lamb chop.

Grill time depends on how you like your lamb chops.