4    Lamb shoulder chops
1 ts Lemon zest; grated
1/3 c  Lemon juice; fresh
1/4 c  Olive oil
1 tb Rosemary; fresh,chopped
1    Garlic clove; minced
Salt
Pepper

Dry chops well, slash edges once and arrange in shallow glass baking dish
just big enough to hold them in single layer. In small bowl, whisk together
lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops,
turning to coat both sides. Cover and refrigerate for at least 1 hour or up
to 6 hours. Bring to room temperature 30 minutes before grilling. Sprinkle
chops with salt and pepper, place on oiled grill 4 to 6 inches above
medium-hot coals or on medium-high setting and grill about 5 minutes per
side, turning once and brushing often with marinade, until chips feel soft
but springy.