Lamb chops
1 clove of garlic per chop, crushed or chopped
Butter
Redcurrent jelly, rosemary or mint, to serve

First cut each clove of garlic in half, and push each half into the chop, or crush the clove and put it on top of the chop. These should be removed before serving, they are for flavouring the meat.

Put a knob of butter on top of the chop,
and pre-heat the barbecue.

Start cooking the chop, brushing with the oil every few minutes.

Turn when the underside starts to look as above.

Once they are done, they should look like this

Serve with any of redcurrant jelly, rosemary or mint,
and potato salad goes well with this meat.