1/4 c. Olive Oil (adjust amount +/- to make a loose paste)
To prepare rub, combine rosemary, garlic, salt and olive oil in a small bowl. I put it all in a cereal bowl and use a fork to mix it all up making a loose paste mixture. The salt helps with this so it’s important to use salt. Adjust the amount of olive oil as needed to get a moist consistency.
Rub this paste mixture all over the lamb, cover,and let it “marinate” for a few hours in the refrigerator. When ready to grill, remove from refrigerator and set it on the sink to warm up before putting it on the grill.
Cook the lamb over a medium heat about 20 minutes, flipping the lamb every 5 minutes or so, until internal temperature reaches 125 degrees. If you prefer your lamb not so pink just cook a few minutes more. Remove from grill and cover with foil and let sit about 8-10 minutes. When ready to serve, slice between the bones into “lollipop” chops. In my book it’s perfectly acceptable to eat these with your fingers!
Alternatively, you can slice the rack into the lollipops first then grill each slice individually. Just cook about 2-3 minutes per side to your desired doneness.
I like to serve with roasted baby potatoes. Just slice them in half, drizzle with olive oil, garlic, chopped rosemary, salt & pepper and roast in 425° oven for about 15-20 minutes, depending on size of your potatoes.