12 baby lamb rib chops, approximately 2 pounds
strips of zest and juice from one lemon
4 cloves of garlic, pressed
2 pinches red pepper flakes
1 teaspoon cracked black pepper
2 tablespoons chopped rosemary
4 tablespoons olive oil
2 lemons, cut in half across the equator
1. Season the rib chops on both sides with kosher salt. In a large bowl, whisk together the lemon zest, juice, garlic, red and black pepper. Whisk in olive oil. Add the chops and turn coating well with the marinade. Only allow chops to sit in this acidic marinade for as long as it takes to preheat a grill.
2. Heat your grill. Grill chops, approximately 3-4 minutes on each side. As chops grill, grill the lemon halves, cut side down. Serve with the chops.