Begin with thawed lamb chops - usually about one inch thick. Place in ziplock bag with Extra-virgin olive oil overnight in refrigerator. Remove from bag and place chops on platter on counter for about an hour before cooking to bring them to room temperature. A few minutes before you grill the chops sprinkle sparingly with kosher salt, fresh ground pepper, rosemary and small pinch of freshly pressed garlic. Rub the seasoning in just a bit.
Have your grill preheated to medium heat. Before starting to cook, turn a part of your glill to low. Place (with tongs - not a fork) your chops lightly on the medium heat part of your grill and listen... if there is a strong sizzle, move them to a cooler place. After a minute or so, turn the chops to the second side for another minute. Then turn the chops again and place on the low fire. When you see the juices start to rise turn, them one last time for a quick finish. The whole cooking process usually takes between 6 and 10 minutes depending on your preference. We recommend a medium-rare finish, so I like to take the chops off when I think they are rare. Adjust your technique to your liking.
After the chops are removed from the grill, be sure to give them a good warm place to rest. The best we've found is a warm platter and then cover the chops with foil (sealed around the edge of the platter). Let them rest about five minutes and serve immediately.