Quebec Lamb
Suggestion from our chefs:
In a dish, combine rosemary olive oil, garlic, rosemary, and about 50 ml of lemon juice. Add the meat and mix well. Cover and refrigerate the dish overnight, or for at least 6 hours. Preheat the barbecue to high and oil the grill using a paper towel. Season the chops with salt and pepper and grill for about 5 minutes per side until medium rare. Serve with a fresh salad of your choice.
