In the morning, get out a large bowl or dish. In it, combine the lamb chops with the rosemary and garlic. Sprinkle enough olive oil over the chops to coat them lightly. Toss to coat, then cover with plastic wrap and refrigerate. Give them a stir every few hours.
An hour before serving, set out the chops to bring them to room temperature. Preheat a grill to medium high (a broiler works too.)Shower the chops with salt and pepper. Grill for 2-3 minutes/side, turning them just once, so that they are nicely browned on the edges but still quite pink inside. Pile onto a warm serving platter and set on the table.