Grilled lamb chops with garlic and rosemary

Marinade:

1. In a sufficiently large non-corrosive dish, arrange the lamb chops in a single layer.
2. Add the oil, 8 sprigs of rosemary, 4 garlic cloves and the peppercorns.
3. Cover and refrigerate for 12 hours or more.

Other:

1. Preheat the barbecue to maximum heat, 260°C (500°F).
2. Chop the garlic and rosemary
3. In a bowl, combine those 2 ingredients with the butter and mustard.
4. Mix together with a fork, crushing the garlic and the rosemary against the side of the bowl to extract the flavours.  
5. Line the bottom of a dish with paper towels.
6. Remove the chops from the marinade and drain well.
7. Place in the dish, patting them dry.
8. Season with salt and pepper.
9. Grill the chops for about 3 minutes, lid covered.
10. Turn them over.
11. Brush with mustard butter.
12. Close the lid and cook for another 3 minutes.
13. Turn them over again and brush with more mustard butter.
14. Continue cooking for 1 to 2 minutes on each side for medium rare, taking care to brush the chops each time.
15. Serve with baby potatoes and tomatoes à la provençale.