Slice the rack of lamb into individual chops, ensuring each chop has a good portion of meat and some bone for flavor.

In a small bowl, combine the extra-virgin olive oil, minced garlic, finely chopped rosemary, kosher salt, and ground black pepper. Stir well to blend all the flavors thoroughly.

Place the lamb chops in a baking dish or shallow container. Pour the prepared marinade over the chops, making sure each side is well coated with the mixture. Cover and refrigerate for 30 minutes to allow the flavors to infuse into the meat.

Preheat an outdoor grill or an indoor grill pan over medium-high heat. Once hot, place the lamb chops on the grill and cook for about 3 minutes on each side. Use an instant-read thermometer to check for doneness; aim for 135°F (57°C) internally for medium-rare.

Remove the chops and let them rest for a few minutes before serving to allow the juices to redistribute.