Grilled lamb chops with white wine and rosemary

Trim a little off any thick fat cap on the lamb chops.

Pound the chops under plastic wrap to make them a little thinner; put them in a container.

Grate garlic on a microplane; add white wine, extra virgin olive oil, salt, a pinch of hot pepper flakes and rosemary, and mix.

Pour over the lamb chops, coat them, and refrigerate a while to marinate.

Grill on a hot gas grill, around 450, leaving them alone until ready to flip; flip halfway. Lamb chops cook much faster than chicken.