• 1/4 cup chopped fresh mint
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons extra-virgin olive oil
• 6 cloves garlic , minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 12 lamb chops (cut 1 1/2 inches thick)
• Minty gremolata sauce

In a small bowl, stir together mint, rosemary, oil, garlic, salt, and pepper. Rub on chops. Cover chops with plastic wrap, and refrigerate at least 30 minutes or overnight.

Prepare grill either by igniting coals and allowing them to die down to medium-hot, or by preheating a gas grill to medium-high. For medium chops, cook 6 to 7 minutes per side (or until firm and resilient to touch); for rare, cook about 5 minutes per side (or until meat is barely firm—but not springy—to touch). Alternatively, preheat oven to 400° and roast chops 10 to 15 minutes, depending upon how well done you like them, turning once.

Slice into one chop to test doneness; remove from grill while slightly pinker than desired (chops will continue to cook as they rest). Transfer to a platter. Serve with minty gremolata sauce on side.