Perfectly Grilled Lamb Rib or Loin Chops

Ingredients

• 8 bone-in lamb rib or loin chops, cut 1 1/4 to 1 1/2 inches thick
• 2 tablespoons salt
• 2 tablespoons
• Freshly ground black pepper, to taste
• Type of fire: two-zone indirect
• Grill heat: high

Directions

Sprinkle the lamb with salt on both sides, then leave it out at room temperature for 40 minutes while the grill gets started. For charcoal, ignite 1 chimney full of charcoal; once the coals are glowing and coated in gray ash, empty them onto a single side of the charcoal grate. Put the cooking grate back on, cover the grill, and heat it for 5 minutes. For a gas grill, turn half the burners to high, close the lid, and warm it for 10 minutes. Scrape the grilling grate clean and oil it well. Coat the lamb chops with olive oil, add black pepper, and set them on the cooler side of the grill. Close the lid and cook until a thermometer placed in the thickest area reads 110 degrees F (43 degrees C) if you want rare, or 120 degrees F (49 degrees C) for medium-rare. Shift the chops over the hot side and sear them until each side is nicely browned, 2 to 3 minutes per side, or until the thermometer reaches 120 degrees F for rare or 130 degrees F (54 degrees C) for medium-rare. Move the lamb to a platter, rest it for 10 minutes, and serve immediately.