Preheat oven. In a large bowl, whisk together orange juice, minced garlic, chopped rosemary, olive oil, Dijon, Kosher salt, and black pepper.
Pat the lamb chops dry with a paper towel, then place in a large roasting dish in a flat, single layer. Pour the marinade on top, cover tightly with foil, then roast.
Remove the foil, then return the dish to the oven and cook, until the lamb chops are golden brown and crisp up a bit.
Serve immediately with chopped parsley and lemon wedges!
Lamb chops are incredibly freezer-friendly. Cool completely, then freeze in a single layer.