Season the lamb chops

• Pat the lamb chops dry and place them in a bowl.
• Rub with olive oil, salt, black pepper and crushed garlic.
• Let them sit at room temperature for a few minutes.

Sear the chops

• Heat the frying pan over high heat until very hot.
• Sear the lamb chops on each side without moving them, so they brown instead of burning.
• Turn them with tongs and sear the second side.

Baste with butter and rosemary

• Lower the heat, add the butter and rosemary sprigs.
• Tilt the pan and spoon the foaming butter over the chops.
• Cook until the chops reach your preferred doneness, then rest them briefly before serving.