1/4 cup (60 ml) olive oil

5 or 6 cloves garlic, finely chopped

3 tbsp (45 ml) lemon juice

16 lamb chops, about 1 1/2 inches (4 cm) thick, trimmed of fat

Salt and pepper

In a glass dish, combine the oil, garlic and lemon juice. Add the meat and thoroughly coat with the marinade. Cover and refrigerate for 6 hours, or overnight.

Preheat the grill, setting the burners to high. Oil the grate.

Season the lamb chops with salt and pepper. Grill for 4 to 5 minutes on each side for medium rare, or continue grilling until the desired doneness.

Serve with Tomato, Mint and Warm Chickpea Salad.

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