In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper to create the marinade.

Add the lamb shoulder chops to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Preheat the grill to medium-high heat.

Remove the lamb chops from the marinade and let them come to room temperature for about 15 minutes.

Place the chops on the grill and cook for about 6-8 minutes per side, or until they reach an internal temperature of 145°F (63°C) for medium-rare.

Remove from the grill and let rest for 5 minutes before serving.