This recipe showcases New Zealand lamb: marinate the chops with rosemary and garlic, then grill them quickly. Simple, high-quality ingredients let the flavor of the meat shine.
Mix the garlic, rosemary, olive oil, lemon zest and juice, salt, and black pepper. Rub the mixture over the chops and marinate at room temperature for at least 20 minutes.
Heat a grill or cast-iron skillet over high heat until smoking hot.
Place the chops on the grill and cook for 3–4 minutes per side, turning once. For medium doneness, the meat should feel slightly springy rather than firm.
Loosely cover the cooked chops with foil and let them rest for 5 minutes so the juices settle.
Serve hot with grilled vegetables or potatoes.
Store cooked chops in a sealed container in the refrigerator for up to 2 days. Reheat them briefly in a skillet to help keep the meat from drying out; prolonged reheating can make it tough.
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