Rosemary-Garlic Lamb Rib Chops

In a small bowl, mix together the rosemary, garlic, lemon zest, red chili flakes and olive oil. Place the lamb rib chops in a large shallow dish or gallon sized resealable bags. Season the lamb well with kosher salt and black pepper. Pour the herb mixture over the lamb and turn the chops around to coat well. Cover and refrigerate for 6-8 hours minimum but overnight is preferable.

Prepare gremolata by adding parsley, basil, garlic, lemon juice, and red pepper flakes into a food processor. Pulse to combine. On low, stream in the olive oil and continue processing until you reach a smooth consistency. Season with salt and pepper.

Remove the lamb 15 minutes before cooking, setting it on the counter to come a bit to room temperature. Preheat grill to medium high.

Remove chops from the marinade and put them on the hot grill. 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. When done remove it from the grill to a clean platter. Allow the lamb to rest for 5 minutes before serving.

Serve the lamb rib chops with a sprinkle of sea salt over the top (optional) and gremolata.