Instructions

• Pat the 2 lbs lamb rib chops dry with paper towels.
• In a small bowl, combine 1 tablespoon salt, 1 teaspoon ground black pepper, 1 tablespoon fresh rosemary (strip and finely chop the leaves if whole), and 2 tablespoons olive oil; mix into a paste.
• Rub the seasoning mixture evenly over both sides of the lamb chops. Set the seasoned chops aside at room temperature for 10 minutes.
• Preheat your barbecue grill to medium-high heat. Place the lamb chops in a grilling basket and transfer the basket to the grill.
• Grill the chops about 7 minutes per side for well-done, flipping the basket once to ensure even cooking. Use these times as a guideline—actual time will depend on chop thickness.
• Check doneness with a Thermapen: insert into the thickest part without touching bone. Target internal temperatures are rare 63–69°C, medium-well 70–72°C, and well-done 80–85°C. Continue grilling until the desired temperature is reached.
• Transfer the chops to warmed plates and let rest for 3–5 minutes before serving.