Place minced rosemary in a small bowl, add minced garlic,
and salt and pepper to taste.
Mix to form a paste.
Apply paste to both sides of chops, pressing to get the
paste to adhere to the chops.
In a small saucepan, combine port with a rosemary
sprig and dried rosemary.
Reduce by half over low to medium heat.
Dissolve cornstarch in cold water.
Stir into port and bring to boil.
Cook for one minute.
Grill lamb chops to preferred stage of doneness.
Spoon sauce over chops.
Garnish with fresh rosemary sprigs.