Place your lamb chops on a plate and season with sea salt on both sides.
In a medium skillet, heat 2-3 tablespoons of olive oil over medium heat until almost smoking. Add a single layer of chops, being careful not to overcrowd. Cook about 2 minutes per side. Remove the chops from the pan and place them on a serving platter. Repeat the process with any remaining chops. Add a little more oil into the pan and quickly fry the rosemary sprigs for 30 seconds, turning them in the oil to coat. Remove them and place them on a plate with paper towels to absorb any excess oil.
Before serving, squeeze the juice from half a lemon all over the meat. Take the remaining half and cut it into wedges for garnish on the plate. Add the rosemary sprigs and finish with a little black pepper.