Lamb Chops with Parsley and Garlic

Last night we took advantage of the mild weather and grilled, then ate on the deck. Could be the last time for the season - we'll see if we get another warm spell.

Lamb is available year round in this area, and parsley and garlic are plentiful right now. If it's too cold to grill, try this under the broiler.

1 1/2 cups finely chopped fresh parsley
6-8 garlic cloves, minced
2 Tbsp lemon juice
3 Tbsp olive oil
Salt and pepper to taste
4 large or 8 small lamb chops

Combine the parsley, garlic, lemon juice, olive oil, and salt and pepper in a bowl. Using your fingers or a spoon, spread it generously all over the lamb. Let the lamb sit for up to an hour if you have the time.

Grill the lamb over high heat for 2-3 minutes per side, or until the internal temperature reaches at least 130 degrees (rare).

Serves about 4.