Lamb Chops Recipe

In a bowl, combine the olive oil, lemon juice, minced garlic, fresh rosemary, salt, and black pepper to create the marinade.

Place the lamb chops in a resealable plastic bag or shallow dish and pour the marinade over the chops. Make sure they are well coated.

Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for best flavor.

Preheat the grill or a grill pan over medium-high heat.

Remove the lamb chops from the marinade and discard the marinade.

Grill the lamb chops for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Once cooked, let the lamb chops rest for a few minutes before serving.

In a large pot, bring salted water to a boil. Add the bow-tie pasta and cook according to package instructions until al dente, usually about 8-10 minutes.

While the pasta is cooking, heat 2 tablespoons of olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add the sliced black olives to the skillet and cook for another 2-3 minutes.

Once the pasta is cooked, drain it and add it to the skillet with the olive and garlic mixture. Toss to combine.

Remove from heat and sprinkle with grated Parmesan cheese and chopped parsley. Toss again before serving.