Grilled Lamb Chops with Rosemary, Salt, and Tapanade Aioli

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For the tapanade aioli:

1/2 cup prepared mayonnaise

1 lemon, zested

2 teaspoons fresh lemon juice

2 anchovy fillets, drained

2 cloves garlic, chopped

3 tablespoons pitted nicoise olives

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the lamb chops:

1 1/2 tablespoons fresh rosemary plus sprigs, for garnish

1/4 cup kosher salt

12 bone-in baby lamb chops, Frenched

2 tablespoons olive oil

Freshly ground black pepper