Olive oil, lemon, garlic, and rosemary is all you need.

Yes. That’s the base. You don’t need a dozen ingredients.

Pour about 1/3 cup of good olive oil into a bowl. Juice half a lemon, smash two garlic cloves, and chop a big sprig of fresh rosemary (or a tablespoon of dried). Add a teaspoon of salt and some black pepper. That’s it. Whisk it together.

The magic is in the timing. Coat the chops and let them sit for at least 30 minutes at room temp (or up to 4 hours in the fridge). Don’t go longer—the acid from the lemon will start to break down the meat too much and make it mushy.

Pat the chops dry before grilling so they get a nice sear. The herbs will char a little, which is exactly what you want.

I’d skip anything fancy like yogurt or wine. Lamb has enough flavor on its own. This marinade just sharpens it.