Lemon Rosemary Shoulder Lamb Chops

4 Lamb shoulder chops
1 tsp Lemon juice, fresh
1/4c EVO oil
1 tbsp Rosemary, fresh, chopped
1 Garlic clove, minced
Taste Kosher Salt
Taste Pepper

Dry chops well, and arrange in a shallow glass baking dish just big enough to hold them in single layer. In small bowl, whisk together lemon zest, lemon juice, olive oil, rosemary and garlic. Pour over chops, turning to coat both sides. Cover and refrigerate for at least 1 hour or up to 6 hours. Bring to room temperature 30 minutes before grilling. Sprinkle chops with salt and pepper, place on oiled grill for about 5 minutes per side, and brushing often with marinade, until chips feel soft but springy.