Prepare the Marinade: In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, sea salt, and black pepper. This creates an aromatic paste that will cling to the lamb.

Marinate the Lamb: Place the lamb chops in a shallow dish or a reusable zip-top bag. Pour the marinade over the chops, ensuring each one is coated evenly. Use your hands to rub the mixture into the meat. Cover the dish or seal the bag and let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours.

Prepare the Grill: Preheat your gas or charcoal grill to a medium-high heat, around 200-230°C (400-450°F). A hot grill is essential for getting those lovely grill marks and a good crust.

Bring to Room Temperature: If you marinated the chops in the fridge, take them out about 20 minutes before grilling to allow them to come closer to room temperature. This helps them cook more evenly.

Grill the Chops: Just before placing the lamb on the grill, use a wire brush to clean the grates, then lightly oil them with a bit of vegetable oil on a paper towel held by tongs. Place the lamb chops on the hot grill. Cook for 3-5 minutes per side for a medium-rare finish. What works best for me is to avoid moving them around too much to allow a deep, flavourful crust to form.

Check for Doneness: The most accurate way to check for doneness is with a meat thermometer. For medium-rare, you’re looking for an internal temperature of 57°C (135°F). For a helpful guide on meat temperatures, the Food Standards Agency provides excellent resources.

Rest the Meat: This is a non-negotiable step! Once cooked to your liking, transfer the lamb chops to a cutting board or warm plate. Tent them loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

Serve: Arrange the grilled lamb chops on a platter, garnish with a few fresh rosemary sprigs, and serve immediately with extra lemon wedges on the side for squeezing over.