Grilled Lamb Chop
With Stevenot Cabernet Franc

12 Small Lamb Chops (cut from rack of spring lamb)
1 cup olive oil
2 cup freshly squeezed lemon juice
2 tablespoons chopped garlic
2 tablespoons chopped fresh rosemary
Salt to taste
Freshly ground pepper
Vegetable oil for brushing on grill
Lemon slices for garnish

Rinse chops under cold water and pat dry with paper towel. Place in a shallow pan. Pour oil and lemon over chops. Sprinkle with garlic and rosemary. Cover and marinade room temperature for 1 hour.

Start BBQ. When ready for direct-heating, brush grill with vegetable oil. Place chops on rack salt and pepper to taste. Turning once approximately 3 minutes on each side for medium rare. Serve with lemon slices.

Serves 4-6.