In a medium bowl, combine minced garlic, chopped rosemary, sea salt, and freshly ground black pepper. Gradually mix in extra-virgin olive oil until well blended.

Coat each lamb chop with the marinade, ensuring even coverage. Marinate for at least 30 minutes.

Preheat your grill to medium-high heat (approximately 400°F / 204°C).

Grill the marinated lamb chops for about 3-4 minutes per side, monitoring for golden sear marks.

For medium-rare doneness, aim for an internal temperature of 145°F (63°C).

Remove from grill, tent with foil, and let rest for about 5 minutes before serving.