Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each ...

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Let the lamb stand at room temperature for 1 hour. Preheat the oven to 400°. Using the back of a knife, smash the garlic to a paste. Scrape into a small bowl and whisk in the rosemary and olive oil.