3 cloves garlic, smashed
2 lemons, halved and thinly sliced
¼ cup extra-virgin olive oil
¼ cup balsamic vinegar
handful fresh mint, coarsely chopped
4 large sprigs rosemary, chopped
16 thin lamb rib chops
1 tsp paprika
Himalayan salt and freshly ground pepper
Combine the garlic, lemons, olive oil, balsamic vinegar, mint and rosemary in a large bowl. Toss the chops in the bowl with the marinade. Cover and marinate for about 1 hour at room temperature.
Heat a BBQ or grilling pan on medium-high heat. Just before grilling, sprinkle the chops with the paprika, salt and pepper.
Set the lemon slices aside whilst grilling for about 6 minutes each side. (I like my chops medium and crispy)
Baste with any remaining marinade while they are grilling.
Place the lemons on the BBQ for a few minutes just before the chops are finished and scatter them over when serving.
