Watch small chops closely

Choose chops of similar thickness. Very thin ones are difficult to measure and can dry out while thicker pieces are still cooking. Trim loose hanging fat but keep a modest outer layer. Lemon zest goes on before grilling; juice waits until serving. This keeps the surface dry enough to brown and preserves a fresher citrus note instead of exposing all of it to the heat.

Chop rosemary needles finely because woody pieces are unpleasant to bite. Grate only the colored lemon zest, avoiding the white pith. Leave enough room around small chops for the tongs to reach each one individually and move a fatty edge away from flames without disturbing every other piece. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 8 lamb chops, about 1¾ lb / 800 g total
  • 2 tbsp olive oil
  • 2 tsp finely chopped rosemary
  • 1 garlic clove, grated
  • 1 tsp lemon zest
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 1 lemon, cut into wedges

Method

  1. Combine oil, rosemary, garlic, zest, salt and pepper. Pat chops dry and coat lightly. Refrigerate, covered, for 30 minutes.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over medium direct heat for approximately 3–5 minutes per side. Finish thicker pieces indirectly. Move away immediately if fat causes flames rather than spraying water into the grill.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Check the meat in every chop and rest for at least three minutes. Offer lemon wedges separately. Roasted carrots or fresh yogurt that has not contacted raw meat make suitable accompaniments.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.