Rosemary is perhaps the herb that best brings out the flavor of lamb, and while we usually prefer fresh rosemary, for this recipe, we like the dried herb. You can use loin or rib chops for this recipe. Rib chops are the same chops that make up a rack roast. They have no tenderloin but their meat is succulent and tasty.
Combine olive oil, vinegar, rosemary, and garlic in a small bowl. Put the chops in a shallow glass or ceramic dish and add the marinade, turning the chops several times to coat. Cover and refrigerate 4 hours or overnight. Return the chops to room temperature before grilling.
Prepare a charcoal or gas grill. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be moderately hot to hot.
Grill the chops for about 6 to 8 minutes on each side for medium-rare lamb, or until cooked to desired degree of doneness. Season with salt and pepper and let rest for 5 minutes before serving.