If you can, be picky about the chops you buy. Thicker is better with lamb chops.
With a sharp kitchen knife, trim off any extra fat around the edges of the chops.
You want to keep the fat on the inside of the chop since it is key to that great lamb flavor.
Salt each chop with a pinch of salt.
Then, let the salted chops rest for at least 30-45 minutes.
You can add other ingredients to your taste, like garlic cloves, lemon juice, red pepper or fresh thyme.
By the end of the 30-45 minute period of rest, the chop is ideally prepared.
While your salted chops are resting, get your grill ready to go.
You want to have two different zones of heat in your grill, a high heat hot zone, and a lower heat cool zone.
Make sure to clean the grill off well with your grill brush & carefully oil the grill grate with a little olive oil.
You've already salted your chops so now it's just time to add the oil and other flavors.
Brush both sides of the chops with oil and then sprinkle on some pepper and chopped rosemary.
you want to start on the cooler zone of the grill.
For medium, the end temperature you want is 155° F. For well done, you want around 165° F.
It's time to let the chops rest one more time.
This rest time will keep the lamb chops as juicy as possible.
Give them about 10 minutes, then serve.