Pat the lamb chops dry with paper towels to ensure they sear nicely. Season generously with salt and black pepper on both sides.

In a large skillet, heat the olive oil over medium-high heat until warm enough to sizzle.

Place the lamb chops in the skillet and sear for about 3-4 minutes on each side until golden-brown. Check for an internal temperature of about 145°F for medium-rare.

Once seared, push the chops to the side of the skillet and add rosemary, garlic, and halved grapes. Cook for an additional minute or two to soften the grapes.

Transfer the lamb chops to a plate and spoon the warm grape and rosemary mixture over them. Squeeze fresh lemon juice on top if desired.