Cookbook:Grilled Lamb Chops
- Rub the cut side of the halved garlic head all over lamb chops. Brush with olive oil and rub seasonings into meat. Refrigerate for at least 1 hour.
- Grill chops over high heat for 1 ½ minutes. Rotate 90° and cook for another 1 ½ minutes. Flip and repeat these steps on the other side of the chops.
- Move meat to medium heat and cook, turning often, until internal temperature reaches 140°F for medium rare.
- Remove and let rest 7 minutes. Serve warm.