I don't really have a recipe for these. At least an hour before cooking, make a paste with garlic, salt and rosemary (or thyme), work in some lemon zest (I zested half of a large lemon for an 8-bone rack of lamb, i.e. 4 double chops), pepper, and a squeeze of lemon juice, then some EVOO to make a wet paste. Our chops were about 2 inches thick since they were double-cut. Cook on a hot grill with a cool side for 2-1/2 to 3 minutes on each side, fat side first, then medallion/cut sides, and then bone side down over the cool side. Temp should be around 125 F for med-rare.