4 double-rib or large shoulder lamb chops or 8 rib or loin lamb chops (bone-in, about 2 pounds total)
Salt and pepper
1 clove garlic, peeled (optional)
Lemon wedges for serving
Instructions
Prepare a charcoal or gas grill for medium direct cooking (make sure the grates are clean) or turn on the broiler, position the rack about 4 inches below the heat source, and put a rimmed baking sheet in the broiler to get hot. Sprinkle the lamb with salt and pepper. If you like, cut the garlic clove in half and rub it over the meat.
Grill the chops directly over the heat, or broil directly under the broiler on the heated pan, turning once, until they’re browned on both sides and done one stage before you ultimately want them. For single-thickness chops, allow no more than 2 or 3 minutes per side. With double chops there is a greater margin for error, but the total cooking time will still be less than 10 minutes. Serve right away, with lemon wedges.