1. Trim any visible fat from the outside of the lamb chops. Sprinkle ¾ of a teaspoon of the salt and the pepper over the lamb chops and refrigerate them for at least one hour.
2. While you are dry-brining the lamb chops, make the rosemary-arugula pesto. Toast the pine nuts in a dry skillet set over medium heat for 2 to 3 minutes until lightly golden and fragrant. Set aside.
3. Combine the pine nuts, arugula, rosemary, lemon juice, garlic, and remaining ¼ teaspoon of salt in the bowl of a food processor. Pulse 15 to 20 times to break down the greens.
4. With the motor running, slowly pour the olive oil into the bowl of the food processor and process until the mixture has formed a smooth paste. Transfer pesto to a serving bowl and set aside.
5. Preheat the grill to high heat. Place the lamb chops over direct heat and grill with the cover open, turning frequently, until the internal temperature reaches 130 to 135° Fahrenheit on an instant-read thermometer (like this), 15 to 20 minutes*.
6. Allow the lamb chops to rest for 5 to 10 minutes and then serve immediately with rosemary-arugula pesto on the side.

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