Ingredients:

  • 8–10 thick-cut Lamb Rib Chops (approx. 1.2 kg / 2.5 lbs total)
  • 3 tbsp (45 ml) Olive Oil (extra virgin)
  • 1 tsp (5 g) Coarse Sea Salt (plus more for finishing)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 3 tbsp (30 g) Fresh Rosemary, finely minced (use only the leaves)
  • 4 cloves Garlic, minced very finely or grated
  • 1 tbsp (15 ml) Olive Oil
  • ½ tsp (2.5 g) Fine Sea Salt
  • Pinch Red Pepper Flakes (optional)

Instructions:

  1. Trim the Lamb: Inspect the chops and lightly trim any excessive fat. Pat the chops completely dry using paper towels.
  2. Make the Rub: In a small bowl, combine the minced rosemary, grated garlic, 1 tbsp olive oil, ½ tsp fine salt, and pepper flakes (if using). Mix until a coarse paste forms.
  3. Season the Chops: Rub the mixture generously and evenly over all surfaces of the lamb chops.
  4. Rest/Marinate: Cover the seasoned chops and let them sit at room temperature for a minimum of 30 minutes before grilling. (For deeper flavor, refrigerate for up to 4 hours, ensuring they come back to room temperature before grilling.)
  5. Preheat the Grill: Heat your grill to High (direct heat). The grate should be searing hot (around 230–260°C / 450–500°F). Lightly oil the grates using an oiled paper towel held with tongs.
  6. Sear the Lamb: Place the chops directly over the high heat. Sear for 2.5 to 3 minutes on the first side until a deep brown crust has formed.
  7. Flip and Finish: Flip the chops using tongs. Continue cooking for another 2–4 minutes, depending on the thickness and desired internal temperature.
  8. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the chop (e.g., Medium-Rare is 57°C / 135°F). Remove 3-4 degrees early as the temperature will rise.
  9. Remove from Heat: When the desired temperature is reached, transfer the chops immediately to a clean resting board or platter.
  10. The Critical Rest: Tent the lamb chops loosely with foil and allow them to rest undisturbed for 8 to 10 minutes. This ensures maximum tenderness.
  11. Serve: Garnish with a final sprinkle of coarse sea salt and serve hot.