I picked up some thick Lamb Loin Chops at the butcher last week.

Presalted them.

The next morning before leaving for work, I seasoned with fresh minced garlic, fresh rosemary, lots of black pepper and a drizzle of olive oil.

Grilled that night for dinner and served with roasted potatoes, sauteed zucchini, sliced tomatoes

and I made one of Moe’s favourite mint sauces for the lamb.