1. Trim excess fat from chops. Combine oil, lemon juice and pepper in a nonreactive pan and marinate chops for 2 hours, turning once or twice.

2. Remove chops from marinade, shake off excess oil and season chops lightly with sea salt.

3. Toss rosemary branches onto open charcoal fire. When flames calm, sear marinated chops over the smoke. Move to a slower part of the grill and continue grilling until medium rare.

Chef’s recommendation: Domine Droubin Pinto Noir or other American Pinto Noir with balanced spice and earthiness.