Grilled Lamb Chops With Rosemary

Ingredients

• 2 pounds lamb rib chops
• 2 teaspoons kosher salt
• 1 teaspoons black pepper – freshly ground
• 3 cloves garlic – finely chopped
• 2 tablespoons fresh rosemary – finely chopped
• 3 tablespoons extra-virgin olive oil
• 1 lemon lemon – zested and halved (reserve for finishing)
• 0.5 teaspoons flaky sea salt

Instructions

1. In a large bowl, combine the extra-virgin olive oil, garlic, fresh rosemary, kosher salt, and black pepper. Finely grate the zest of the lemon into the bowl, then halve the lemon and set it aside to squeeze over the chops after grilling.
2. Pat the lamb rib chops dry, add them to the bowl, and toss until evenly coated. Cover and refrigerate for 1 to 2 hours to marinate.
3. Heat a grill (gas or charcoal) to high, about 450–500°F. Clean the grates well.
4. Remove the chops from the refrigerator 20–30 minutes before grilling. Let any excess marinade drip off to minimize flare-ups.
5. Grill the chops over direct high heat until well browned, about 3–4 minutes per side for medium-rare (125–130°F) or 4–5 minutes per side for medium. If the chops have a fat cap, stand them on the edge briefly to render and crisp the fat.
6. Transfer the chops to a warm platter and rest for 5 minutes. During the rest, squeeze the reserved juice over the chops and sprinkle with the flaky sea salt.
7. Serve hot.