Garlic-Stuffed Lamb Chops

Cut a pocket in each of the chops. Crush the garlic and finely chop or press it. Combine the chopped garlic with the olive oil and parsley.

Add a spoonful of the mixture to the pocket of each chop. Press closed; these do not have to be skewered. A 2 to 2-1/2 inch chop should take about 12 to 14 minutes to broil. The fat should be crisp and well done and the center should be pink in color. Brush with additional garlic sauce during broiling.