The best and most flavorful lamb chops you'll ever eat. The yogurt marinade tenderizes the lamb to perfection.
Trim the lamb ribs and remove any silver skin and excess fat. Place in a bowl and set aside.
Combine the yogurt, extra virgin olive oil, lemon zest, lemon juice, rosemary, kosher salt and black pepper in a large glass or stainless steel bowl. Pour over the lamb ribs and massage into the lamb. Cover with plastic wrap and refrigerate overnight or two days.
Bring the lamb to room temperature, about 40 minutes, before grilling. Scrape the excess yogurt marinade off the lamb with your hands then wipe the lamb with a paper towel. Generously season with kosher salt and black pepper.
Heat the grill to about 350°F or medium-high heat while the lamb comes to room temperature. Coat the grill with olive oil or non-stick spray.
Grill the chops about 4 minutes on each side for medium-rare. These rib chops cook fast. The best method to check for doneness is with a meat thermometer.
Medium-rare, pull from grill at 135°F, final eating temperature 145°F
Medium, pull from grill at 150°F, final eating temperature 160°F
Well, pull from grill at 160°F, final eating temperature 170°F
Remove from the grill, loosely tent with foil and allow to rest 5 minutes before serving.
Adapted from Ina Garten's Grilled Leg of Lamb recipe. Doneness chart from americanlamb.com