Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature.
Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours.
Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes.
Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil.
Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium.
Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade.