Remove leaves from a sprig of rosemary and chop.
Crush a clove of garlic and grate the zest of half a lemon.
Mix the rosemary, garlic and lemon rind in a bowl with a tablespoon of olive oil, a good pinch of sea salt and some freshly ground pepper.
Coat both sides of each chop with the herby mixture then cook under a hot grill or on a hot griddle pan for 5 to 8 minutes each side, until juices run clear.
Turn the chops over at least once until both sides are golden brown and the chop is cooked throughout.
Swueeze the lemon half over the chops before serving.
Serve with new potatoes and green beand and garnish with lemon wedges.