Hi all, I think most of can agree that there's nothing like adding some fresh rosemary onto our dishes (e.g. lamb chops). Question is how do we avoid having to swallow the "thorny" bits? I would usually just put the entire sprig on the lamb, roast and the remove the sprig. Or if I've removed the stem and sprinkled the bits...later brush off the bits...leaving the aroma/taste added by the rosemary. In Gordon Ramsey's YouTube video () he just plates the dish with a load of rosemary still on the chop. Bits and the sprigs included. Suggestions? Maybe I should finely chop the bits first? Thanks.