4-5 tsp each (or to taste, if you’re a union sprinkler): Salt & pepper, Lemon pepper, Garlic salt, Thyme, Rosemary
Cut racks of lamb into individual chops.
Place seasoned lamb into large pot or bowl.
Dice Garlic and sprinkle across lamb.
Squeeze lemons over lamb and then pile the squeezed lemon peels on top.
Pour oil and vinegar over the top of all that.
Let sit for at least 1 hour, (up to 6 hours in fridge.) The lemon acid will cause the lamb to “cook” as it marinates and create a sauce at bottom of pan. The longer you can wait, the better the results.
Place lamb on medium-hot grill for 3-5 minutes per side depending on chop thickness and heat of grill. You want to char the outside, but leave the center medium-rare. Add reduction from bottom of pan as you grill with a brush or spoon. Make sure to add it to both sides.
Let sit for 5-7 minutes to cool. This also allows the juices of the meat to be re-absorbed back into it creating the most flavorful possible meat.