For the lamb chops, preheat the oven to 50 degrees. Finely chop rosemary and thyme, press garlic and spread most of it on the peppered chops.
Heat oil and butter in a pan, put chops in and fry briefly on each side until hot. Lift out of the pan and let rest in the preheated oven for three to four minutes to allow the meat juices to distribute properly. Salt before serving and best served with ratatouille or carrot vegetables and potatoes. So quick and easy is the lamb chop recipe .