Serves 4 people2 frenched lamb racks, about 1 1/2 lbs., trimmed of fat1 tbsp olive oil1 tbsp minced garlic1/2 tsp saltPinch fresh ground pepper2 sprigs fresh rosemary (about 1 inch each)1. Cut each lamb rack into 4 pieces with 2 bones, leaving each bone with an equal amount of meat.2. Combine olive oil, garlic, salt, pepper, and rosemary. Fully coat lamb ribs and marinate for 2 hours in the refrigerator.3. Preheat the grill and cook the chops over even heat. Flip chops over to cook both sides. Use a meat thermometer to check when the racks are done to your liking.Nutritional facts:1 lamb piece190 calories90 calories from fat10 grams total fat3 grams saturated fat70 mg cholesterol350 mg sodium1 gram carbohydrate0 grams dietary fibero grams sugars22 grams protein
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