1 tablespoon chopped garlic
1 tablespoon chopped fresh peeled ginger
1/4 cup low-sodium soy sauce
1/2 cup extra-virgin olive oil, plus extra for pan
2 tablespoons cracked black pepper
24 lamb chops, frenched and completely trimmed
3 sprigs fresh rosemary
In a medium bowl, whisk together garlic, ginger, soy sauce, 1/4 cup oil, and pepper. Place lamb chops in a large shallow baking dish and pour over garlic mixture with fresh rosemary sprigs. Cover and let marinate, refrigerated, overnight.
Once the lamb chops have marinated, preheat grill or a grill pan over medium high heat. Remove lamb chops from marinade, wiping off any excess and place on grill. Season with salt and pepper, and grill, rotating lamb chops 1/2 turn after 1 minute, and continue grilling until cross-hatch marks form, about 1 minute more. Turn lamb chops and repeat process on opposite side. Transfer chops to a warm plate and let stand 3 to 5 minutes before serving with Blistered Jalapeno and Fig Spread for dipping.