Pat chops dry with paper towels — surface moisture steams instead of sears. Season both sides generously with salt and pepper. Marinate in olive oil, garlic, rosemary, and lemon juice: 30 minutes at room temp or up to 24 hours in the fridge. If refrigerated, pull them out 30 minutes before grilling to approach room temperature for even cooking. Wrap bone ends in foil to prevent burning.

Pull chops at 54°C for medium. Transfer immediately to a plate and rest 5 minutes before cutting — this keeps juices in the meat, not on the board. Don't skip the rest, especially with lamb's leaner profile. Check temp with a thermometer; color alone isn't reliable. Avoid crowding the grill — it drops surface heat and kills your sear. If you used a garlic-herb marinade, warm the leftover in a small saucepan until bubbling and spoon it over the chops as a finishing sauce. Serve with roasted potatoes, glazed carrots, or lemon asparagus.