6 to 8 lamb chops, 1/2 to 1 inch thick
1 med. onion, finely chopped
2 sm. garlic cloves, crushed
3 tbsp. olive oil
1/2 tsp. thyme
1/2 tsp. rosemary, crumbled
Salt and pepper to taste
1/2 tsp. lemon juice

Combine all ingredients except chops and blend well. Rub mixture into chops on both sides. Let chops stand for 2 hours. Broil about 3 inches from flame for 5 minutes on each side. If grilled outside, make sure grill is hot! Serve with mint jelly and rice pilaf.