Coarse sea salt and cracked or freshly ground black peppercorns
3 cloves garlic, minced
2 to 3 tablespoons hot pepper flakes
3 to 4 lemons, cut in half crosswise and seeded
Strip enough rosemary leaves off the bunch to obtain 3 tablespoons finely chopped. Tie the remaining rosemary sprigs together at the stem end.
Arrange the lamb chops in a single layer on a rimmed baking sheet season on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the. Brush the lemon halves with olive oil and season with salt and pepper. Marinate the chops in the refrigerator for 20 minutes
Set up your grill for direct grilling and heat to high.
Fold two 12- by 18-inch pieces of aluminum foil lengthwise in thirds like a business letter. This is your grill shield—it will keep the exposed ends of the bones from burning.
Brush and oil the grill grate. Arrange the lamb chops on grate in a neat row, rib bones facing the front.
Arrange the lemons cut sides down on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes.
Turn the chops and continue grilling until browned on both sides and cooked through, or to taste. (Italians like their scottadito medium to medium-well done.
At some point, the ends of the rib bones will start to burn: slide the foil grill shield under them. At some point, the dripping lamb fat may cause flare-ups. Move the meaty part of the chops onto the foil or away from the fire into the safety zone.
Transfer the chops to a platter or plates. Squeeze lemon juice over them, and enjoy!