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1
In a small bowl, mix together the rosemary, garlic, lemon zest, red chili flakes and olive oil.
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2
Place the lamb rib chops in a large shallow dish or gallon sized resealable bags.
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3
Season the lamb well with kosher salt and black pepper.
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4
Pour the herb mixture over the lamb and turn the chops around to coat well.
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5
Cover and refrigerate for 6-8 hours minimum but overnight is preferable.
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6
Prepare gremolata by adding parsley, basil, garlic, lemon juice, and red pepper flakes into a food processor.
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7
Pulse to combine.
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8
On low, stream in the olive oil and continue processing until you reach a smooth consistency.
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9
Season with salt and pepper.
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10
Remove the lamb 15 minutes before cooking, setting it on the counter to come a bit to room temperature.
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11
Preheat grill to medium high.
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12
Remove chops from the marinade and put them on the hot grill.
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13
Grill the chops on each side for 2-3 minutes until the internal temperature reaches 130 F for rare or 135-140 F for medium.
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14
When done remove it from the grill to a clean platter.
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15
Allow the lamb to rest for 5 minutes before serving.
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16
Serve the lamb rib chops with a sprinkle of sea salt over the top (optional) and gremolata.
