Categories: Lamb, Main dish 
      Yield: 4 servings 
  
      4    Lamb shoulder chops 
      1 t  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.