Directions

1. Season the lamb chops all over with kosher salt and pepper. In a large bowl or resealable plastic bag, combine lamb chops with sliced lemon, garlic, rosemary sprigs, and a couple glubs of olive oil. Marinate at room temperature for 30 minutes or cover bowl and refrigerate up to overnight. Let chops sit at room temperature for 30 minutes before grilling.

2. Prepare a grill for indirect cooking by either carefully pushing the hot coals to one side or preheating two burners on a gas grill to high (450°-500°F). Brush the grate with canola oil.

3. Remove the lamb chops and rosemary sprigs from the marinade, letting any liquid drip back into the bowl; discard the marinade. Arrange the lamb chops on the grill and lay the rosemary sprigs on top or around the chops. Cook over high heat, turning once, until charred all over, 3 to 4 minutes per side. Turn the chops and grill with the fat cap down until crispy, 1 to 2 minutes. Move the lamb chops over to the cool side of the grill, cover, and cook bone side down until medium rare and a meat thermometer inserted in the thickest part registers 120°F, about 3 minutes more. Transfer to a cutting board and let rest for 10 minutes. Discard the charred rosemary or reserve for garnishing your platter.

4. Using the back of a spoon, spread a generous amount of the Roasted Red Pepper and Feta dip in an even layer on your platter or large plate. Arrange the chops on top of the sauce, sprinkle with flaky sea salt, and garnish with lemon wedges. Serve right away.