Cut lamb chops into three sets of two pieces attached. Use a sharp boning or paring knife to scrape the meat or fat from main bone. Season the chops with chopped garlic, rosemary, salt and black pepper. Cover and put to marinate under refrigeration for 1 hour.
Use aluminium foil to wrap the bone so that they do not burn.
Heat skillet and add 3 tablespoons olive oil. Add the seasoned lamb chops to the heated skillet and pan sear on both sides for about 3 minutes. Transfer to a preheated oven 180°C/350°F and cook for 20 minutes.
Heat a skillet; add remaining 3 tablespoons olive oil and use to saute two tablespoons chopped onion and the sliced garlic. Mix in the diced carrots and cook stirring constantly for three minutes. Fold in the diced zucchini, celery and chopped thyme and cook stirring for another three minutes. Mix in the baked potatoes.
To Serve: Arrange the cooked vegetables on the base of a serving plate. Arrange lamb chops on the vegetables. Garnish with caramelized garlic and a sprig of rosemary.
Method Note: Pan Sear, To brown meat quickly by subjecting it to very high heat either in a skillet, under a broiler or in a very hot oven. The object of searing is to seal in the meat's juices. To Caramelize, The browning of sugars caused by heat or heat action.
Recipe developed and presented by Chef Tobias Fetz