Make a wood or charcoal fire in a barbecue or preheat a gas barbecue grill.
Rub both sides of the chops with the pepper, rosemary and thyme.
Clean the grill with a wire brush, then lightly oil it.
When the coals are medium-hot, put the chops directly over the coals and cook 2 to 3 minutes per side.
Remove to a platter and sprinkle with the salt.
Serve immediately, spooning a little of the collected juices over each chop.
“The was our first BBQ of the year, albeit that itâs only March and chilly, I couldnât wait to do this recipe which turned out VERY nice. The spices were perfect as stated and didnât overpower the lamb. This is the first time I have ever cooked lamb on a grill. Quick, easy and delicious! Iâll surely make again. Thank you for this.”