Pour the beer over top of the lamb chops and sprinkle with garlic, rosemary and seasoning salt.
Marinate covered in the fridge for 2-3 hours. Remove from the fridge a half hour before grilling to help bring meat up to room temperature.
Heat grill to high heat.
Place the lamb chops on the grill and sprinkle with sea salt.
Flip and season the other side with sea salt. Baste with half of the pan juices
Let the lamb chops grill for 4-5 minutes then flip and baste with the remaining pan juices.
Grill for another 4-5 minutes.
Remove from grill and let rest for 5 minutes before eating. Enjoy.
Storage:Lamb chops should be stored in a shallow, airtight container or tightly wrapped in aluminum foil before being refrigerated. Reheat in the microwave or in a pan over medium-low heat with a little olive oil to avoid sticking. Covering with a lid will help it to come up to temperature faster.