Here I have set up my "BBQ board" to get things
in their place and ready to BBQ.

1. Trim the chops of excess fat.
Rub the lamb with the season salt and place in a dish or
plastic storage bag with the thyme sprigs.
Let this sit for at least an hour, but over night is better.

I quartered and roasted the turnips, but microwaving works just as well.

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Turn on to medium high to high and treat the BBQ with oil.
1. Place the chops and vegetables right on the direct heat.
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2. Brown well on one side, lift the thyme springs
and turn the chop and replace the sprigs on top.

3. Mark the vegetables and turn.

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Here is roasted garlic juice, that is very convenient and lo in calories.

4. Spray the lamb with the roasted garlic juice,
or you can chop some fresh garlic and
mix with a few tablespoons of olive oil and brush it on the lamb.

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5. Plate the lamb chops and squeeze with fresh lemon juice.

I served this on a bed of the Dilled Black Kale, and accompanied the
Vegetables with roasted baby sweet potatoes.

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