To make the lamb chops, heat a large skillet over medium high. Pat dry the lamb chops with paper towels and season with salt and pepper. Sear until golden brown (3-5 min on each side). Transfer lamb off heat, and reduce skillet heat to medium-low. Add the broth and wine to the pan and deglaze. Once the liquid is reduced by half, stir in lemon juice, olive oil and stir and allow to cook for 1 minute. Take off heat, add fresh rosemary, add extra salt and pepper as desired. Serve the sauce along with lamb chops.