Lamb Chops are one of my favorite delicacies, especially when marinated for several hours, then dusted with a savory spice rub, then grilled to perfection over hot coals with some pecan wood for smoke flavor.

Let's start with the marinade, which will make enough for 6-7 chops: 

1/3 cup Extra virgin olive oil

6 garlic cloves, peeled and finely chopped

1tsp sea salt

1tsp fresh cracked black pepper

One sprig fresh rosemary, about 6 inches long, then finely chopped. Mix all ingredients in a bowl, then dip each side of the chop in the mixture, and place in a sealable plastic bag. Repeat for the remaining chops, then pour remainder of marinade in bag and tightly seal, and refrigerate for at least 3 hours, or overnight.

Remove chops from fridge, and let sit an hour to come up to room temperature. At this point I like to add a nice coating of spice rub, which for lamb chops Rub Company Original is ideal for, with its rich deep flavors.

Fire up your grill for indirect cooking, using the reverse sear method.

Flip the chops after about 10 mins, keeping them on opposite the hot side of the grill. When the internal temperature reaches about 130 degrees, put the chops on the hot side of the grill for about 2 minutes per side, then serve and enjoy!