Trim any excess fat from the lamb chops, then brush both sides with olive oil. Sprinkle with the dried rosemary, salt, and pepper. Leave the lamb on the counter for half an hour before grilling so that it comes to room temperature.
Grill over high heat for about four minutes per side or until an instant-read thermometer reaches 155 degrees for medium. (Our lamb chops were over an inch thick so we grilled 5-6 minutes per side. This is one meat I prefer completely cooked through.)
Remove from grill and allow to rest for five minutes before serving with the Pineapple Mint Salsa.
