Grilled Lamb Chops

Pat the 4 lamb rib chops dry, then score any thick fat lightly so it renders without curling.

Crush the 4 garlic cloves and finely chop the fresh rosemary, keeping the pieces small enough to cling to the meat.

In a bowl, mix 3 tablespoons olive oil with the crushed garlic, chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Stir until the marinade looks thick and evenly speckled, not separated into dry patches.

Coat both sides and the fat edge of each lamb chop with the marinade.

Cover and refrigerate for 1 hour, then take the chops out about 20 minutes before grilling so the centers are not refrigerator-cold.

Heat the grill or a heavy pan over high heat until very hot and faintly smoking.

Place the lamb chops on the surface and leave them still at first, letting a browned crust form instead of tearing the meat.

Grill each broad side for 3 to 4 minutes, then stand the chops briefly on the fat edge to render it.

Aim for 55 to 60 degrees Celsius inside for medium-rare, and avoid extending the time once that range is reached.

Transfer the grilled lamb chops to a plate and rest them for 5 minutes so the juices settle.

When the surface looks glossy rather than wet, squeeze over lemon juice and serve while warm, with the bones easy to hold.