Bone-in lamb chops cook fast over high heat. A simple olive oil, salt, and pepper rub does the trick, but a 30-minute marinade adds extra depth.
Preheat the grill
Fire up the grill to high for 15 minutes.
Season or marinate
Brush the chops with olive oil and season with salt and pepper. If using a marinade, combine the ingredients, place the lamb in a non-reactive container, pour the marinade over, and let it sit for 30 minutes up to an hour.
Sear bone-side first
Place each chop spine-side down on the hot grill so the heat conducts evenly through the bone without overcooking the meat. After about 5 minutes, give each side a quick sear.
Check temp and rest
Use a thermometer to confirm a minimum internal temperature of 145°F (medium-rare). Rest at least 3 minutes to redistribute juices before serving.
