Lamb Loin Chops
8 grass-fed lamb loin chops (2 chops per serving)
2 tablespoons of rosemary, ground
8 teaspoons of minced garlic
Pink salt to taste

Arrange the loin chops in a baking dish. Salt and pepper both sides of the chops
Before adding the rosemary, I put the leaves in a coffee mill and grind them to a powder. It makes it easier to spread on the chops.
Spread the rosemary on top of the chop.
Spoon the minced garlic on top of the chop and spread out covering the rosemary.
Bake at 375⁰ F for 40 minutes, covered in foil.