Rosemary Lamb Chops

1 cup orange juice 
1 cup pineapple juice
4 stems of fresh rosemary
2 cloves chopped garlic
1 medium onion (finely chopped)
1/2 teaspoon table salt
1 teaspoon ground black pepper 
1 teaspoon dried thyme
2-4 lamb shoulder or loin chops

Mix together everything except the rosemary and lamb chops.  Set aside about 3/4 cups of marinade for later.  Pour unreserved marinade into a large bag and add lamb chops.  Sandwich the rosemary between the lamb chops.  Marinade between 1 and 4 hours.

Remove chops from marinade and pat dry, leaving any onion and garlic on the chops.  Heat EVOO in a large skillet.  Place the lamb chops into the pan without crowding and cook for 4 minutes.  Scrape off excess onions from second side and flip; cook another 4 minutes.

If chops have hit 140 degrees remove, otherwise add reserved marinade with the chops and allow to simmer until they reach 140 degrees.  After the chops have been removed, bring the heat up to medium-high and deglazed the pan with the reserved marinade,using a wooden spoon to scrape up any little bits on the pan.  Serve with the sauce spooned over the chops.