4 lamb rump chops
1 clove of garlic
1 sprig of rosemary
1tbs lemon juice
1tbs rapeseed oil
pepper & salt
Salt and pepper
Put the chops into a bowl and grate over the garlic. Strip the leaves from the sprig of rosemary, chop them finely and sprinkle over the chops.
Add the lemon juice, oil, a good grinding of pepper and a light sprinkle of salt. Give everything a good mix and leave to marinate for at least half an hour at room temperature. If marinating for longer leave covered in the fridge, but take the bowl out of the fridge 20-30 minutes before cooking to come to room temperature. While they are marinating prepare the salad or vegetables.
Put a serving plate in to the oven at its lowest setting to warm up.
Heat a ridged grill pan on the hob or turn on the grill to its highest setting.
Make sure the grill pan is really hot or the grill well heated for about 5 minutes. Cook the chops by placing them on to the grill pan and grill for about 4-6 minutes on each side depending on how well done you like your meat.
Do not over crowd the pan, do them in a couple of goes if necessary.
Place the cooked chops and any juices from the pan, onto the warmed serving plate and return to the oven to rest. Switch off the oven.
Bring every thing else to the table and then the chops and serve.
Serve with new potatoes and peas.