Remove lamb chops from refrigerator 30-45 minutes before cooking to bring to room temperature. This ensures even cooking throughout. Pat chops completely dry with paper towels and trim any excess fat, leaving about 1/4 inch for flavor and moisture.

Create your herb rub by combining chopped rosemary, minced garlic, olive oil, kosher salt, black pepper, and lemon zest in a bowl. Rub this mixture generously on both sides of each chop, pressing it into the meat. Let them sit while you fire up the grill.

Fire up your grill and get it screaming hot - aim for 450-500°F on the hot side if using a two-zone setup. For charcoal, pile coals on one side for direct high heat. For gas, preheat all burners on high, then create zones by turning some burners to medium.

Clean and oil your grill grates well. Place lamb chops on the hottest part of the grill and sear for 3-4 minutes without moving them - this creates those beautiful grill marks and starts building the crust we want.

Flip the chops using tongs and sear the other side for another 3-4 minutes. For thicker chops, you may need to move them to medium heat and continue cooking until they reach 130-135°F internal temp for perfect medium-rare.

Once chops hit target internal temp, remove them from the grill and immediately top with small pats of butter and fresh rosemary sprigs. Tent loosely with foil and let the meat rest for 5-10 minutes - this step is crucial for juicy results.

Serve immediately after resting, garnished with fresh rosemary sprigs and a squeeze of lemon juice. The internal temp will rise a few degrees during resting, giving you perfectly cooked lamb chops with a beautiful pink center.