Instructions: Slash fat around edge of each lamb chop at 1" intervals, cutting just to meat. Stir together garlic, minced rosemary, parsley and oil. Rub each side of each chop with the rosemary mixture.

Place chops between sheets of plastic wrap. Pound with a flat-surfaced mallet until meat is about 1/4" thick. Put chops on a greased grill about 6" above a solid bed of hot coals. Cook, turning once, until done to your liking, about 4 min. for med-rare. Cut to test. Garnish with rosemary sprigs, if desired.

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