Trim the lamb fat. Check out the video I linked to in the post to see how to do this. Then cut the rack into individual chops and place in a baking dish to marinate.
For the marinade I like to use fresh herbs from my herb garden or buy fresh ones at the store. Remove the leaves from the stems of the rosemary, thyme and parsley & chop them up. Add to a small bowl with minced garlic, pinch of cayenne and olive oil. Stir to mix well. You can, of course, do this in a food processor also, but why go to all the trouble to get that out?
Rub 1/2 the marinate on one side of the lamb chops, sprinkle with kosher salt and fresh ground pepper and then flip them over and repeat on the other side. Let the chops sit for an hour (or as long as you have time).
Heat the grill to high heat
Add the chops and grill for about 2 1/2 minutes per side for medium.
