|1 lb amercan lamb blade chops|
|2 tbsp extra-virgin olive oil|
|1 tbsp fresh lemon juice|
|kosher salt to taste|
|crushed red pepper flakes to taste|
|6 sprig fresh rosemary|
For the lamb: Trim lamb of any extra fat and remove bones. Pound lamb chops between 2 pieces of paper until thin; cut into 4 cutlets. Season with oil, lemon juice, salt and pepper flakes. Place half of the rosemary on a baking dish; place lamb cutlets on the rosemary. Place remaining rosemary on top; marinate for 20 minutes. Grill lamb cutlets over high heat for 2 minutes on each side; reserve.