Courtesy of PureZing

Serves 6

INGREDIENTS:

2 tablespoons garlic, finely minces, or pressed
1 1/2 Tablespoons chopped fresh rosemary
1 Tablespoon Balsamic vinegar
1 Tablespoon soy sauce
½ teaspoon sugar
1 teaspoon dried crushed red pepper
18 small lamb rib chops
3 Tablespoons extra virgin olive oil
Fresh rosemary sprigs (optional)

DIRECTIONS:

Combine first 6 ingredients in shallow bowl and turn chops to coat. Sprinkle chops with salt and place on plate. Cover and refrigerate 4 hours.

Heat 1 1/2 Tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.

Transfer to platter; cover with foil. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.