Place the chops onto a tray, make small incisions with a sharp knife, add garlic and sprigs of rosemary into each incision. Pour over the wine and 2 tbsp olive oil, season and allow to infuse for 1-2 hours. Heat the BBQ, add the chops, cook for 3-4 minutes each side turning once (this will provide even char-markings on the chops).
For the Salad:
Blacken the capsicum skins on the BBQ. Place them into a plastic bag, seal in the air (this allows them to steam in the heat and makes them easy to peel). Cut the peeled peppers in quarters, remove seeds and slice mix with the peaches, add seasoning, vinegar and oil.
Serve alongside the lamb.