1tablespoonfinely chopped fresh rosemarydried rosemary is not a good substitute here
1teaspoonkosher saltor ½ teaspoon fine sea salt
freshly ground black pepperto taste
Combine all marinade ingredients (olive oil through pepper) in a small bowl. Spoon this mixture evenly over both sides of lamb chops. Cover and marinate in the refrigerator for at least one hour and up to overnight.
Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place lamb loin chops on the cool side of the grill and cook 8-10 minutes without flipping, to an internal temperature of 110˚F (grill temperature will drop during this time with only one set of burners on). Move chops to the hot side of the grill and sear over direct heat, 2 minutes per side or more to desired doneness, 135°F for medium-rare. Transfer to platter and let rest for 5 minutes before serving.
Though it's not necessary to marinate ahead of time, feel free to season the lamb chops a few hours ahead of time and refrigerate. Take the chops out 30 minutes ahead of grilling to bring them to room temperature.
Note that this recipe is for lamb rib chops. This recipe works for lamb loin chops, but you'll want to increase the cooking time by 2 or 3 minutes on each side.
You can find lamb rib chops already cut in the grocery store, but I've found that it's less expensive to buy lamb rib roasts and cut them into individual chops with a very sharp knife.