DO-AHEAD TIP: Marinate lamb chops for at least 1 hour or up to 8 hours (see recipe).
Sprinkle lamb chops with salt and pepper then place them in a large zipper-topped plastic bag.
In a small bowl, combine balsamic vinegar, garlic and rosemary; pour over lamb chops and gently massage mixture into the lamb chops to coat well.
Seal bag and refrigerate for at least 1 hour or up to 8 hours.
At time of cooking, heat the olive oil in a large skillet over medium-high heat. Add lamb chops and sear for 4 minutes per
side or until cooked to desired level of doneness.