Make the fire and reduce it to embers (this process will take about 1 hour).
Working in batches, place the sausages in a single layer in the grill baskets and close them. Alternatively, you can place them on the hot plancha (as in Seafood a la plancha post). Cook the sausages, turning to cook on both sides, about 5-6 minutes per side. Transfer to a platter.
Sprinkle the lamb chops with coarse sea salt and place in the baskets or on the hot plancha. If using, place a small sprig of rosemary on each of the lamb chops before placing in the basket or plancha. Grill to your liking, about 10 minutes for medium.
Next, grill the leaner meats (rib eye, skirt steak or other beef cuts), 3-4 minutes per side for rib eye, a few minutes longer for skirt steak. Remove from the plancha and place on platters.