8 Lamb Cutlets

5 tbsp. Canola Oil

2 tbsp. Lemon Juice

1 Clove Garlic, crushed

½ tsp. Lemon Pepper

8 Sprigs Rosemary

Salt (light salt to taste)

Trim the lamb cutlets, place in a shallow dish with canola oil, lemon juice, garlic, lemon pepper, and salt, whisk with fork to combine. 

Lay the sprigs of rosemary in the dish and place the lamb on top.  Marinate for at least 1 hour in the refrigerator, turning the cutlets once.

Remove cutlets from marinade and wrap in a little foil around the bones to stop them from burning.

Place the sprigs of rosemary on the rack and place the lamb on top.  Broil for about 10-15 minutes turning once.