There isn't much to explain about this dish: the lamb chops were coated in minced garlic, olive oil, and chopped fresh rosemary, then left on the heated grill for about 6 minutes per side (for medium rare); we also threw a couple of large rosemary sprigs directly onto the grill, for extra aroma.
I made a side of green kidney beans, briefly sauteed with olive oil and shallots. Green kidney beans, or flageolets in French, are a staple in Western Europe, and most frequently accompany lamb and red meat, but I had trouble finding them here. I'm glad I did, though: they are small and have a very delicate flavour that is difficult to replace.
I predict there will be more grilled meals to come!
P.S. Laurent has just brought to my attention that the way I've organized the photographs in this post makes it look like the last two are "before" and "after" pictures of Q-Tip... as in "before" and "after" being grilled over the barbecue. I can assure you that I have never had any serious intentions of making Q-Tip my dinner. I threaten her with it every now and then, but that's as far as it goes. :-)