Place each lamb chop between two sheets of plastic wrap and pound lightly with a meat mallet to about 1 cm thickness, working from the meat outward toward the bone.

In a shallow baking dish, mix together the olive oil, chopped rosemary, grated garlic, lemon zest, lemon juice, cracked black pepper, and fine sea salt until combined.

Add the chops to the dish and turn to coat on all sides. Leave to marinate at room temperature for 30 minutes - do not refrigerate at this stage.

Preheat a charcoal grill or heavy cast-iron griddle pan over high heat for at least 5 minutes, until visibly smoking.

Lift the chops from the marinade and pat lightly with paper towels to remove excess liquid - this prevents steaming and helps the crust form.

Place the chops on the grill in a single layer without overlapping. You should hear an immediate, loud sizzle. Cook for 2 to 3 minutes without moving them, until the underside shows clear char marks and the edges turn from pink to pale brown.

Flip the chops once and cook for a further 2 to 2.5 minutes on the second side, until the center registers 57 to 60 C / 135 to 140 F for medium-pink. The exterior should be charred at the thinnest edges near the bone.

Transfer to a warm plate and rest for 2 minutes. Finish with flaky sea salt immediately before serving.