Grilled rack of lamb with rosemary

Ingredients:

• 12 lamb chops (about 2.5 cm thick)
• 1/3 cup olive oil
• 3 crushed garlic cloves
• 1/2 bunch chopped rosemary
• Salt for serving

Preparation:

1. Combine olive oil, garlic, rosemary, and some salt and pepper in a zip-top bag. Add the lamb and rub it with the marinade. Seal the bag and marinate at room temperature for 1 hour or refrigerate for 24 hours.
2. Preheat the grill to high heat. Remove the lamb from the bag and discard any excess marinade. Grill the lamb rack for 2-3 minutes per side, until desired doneness is reached. Let it rest for 5 minutes. Sprinkle the natural patties with a little sea salt and serve.