Rosemary Lamb Chops (serves two to four)
Marinade

1 cup (235 mL) orange juice		mix	reserve 3/4 cup marinade marinade in refrigerator 1-4 hours
1 cup (235 mL) pineapple juice
2 cloves garlic	mince
1 medium (110 g) onion	chop
1/2 tsp. (3 g) table salt
1 tsp. (2.1 g) ground black pepper
1 tsp. (1 g) dried thyme
2 to 4 lamb chops
4 stems fresh rosemary

Rosemary Lamb Chops

3/4 cup reserved marinade			simmer remove chops at 140°F (60°C)	deglaze pan and reduce
2 to 4 marinated lamp chops	pat dry	sear 4 min. per side
1 Tbs. (15 mL) extra virgin olive oil	heat