Brush the lamb with the marinade (of your choice) and let it soak in for a while.
Preheat the oven (220 °), put the lamb on the grid in the oven and bake for 20-25 minutes (if you prefer it very pink, leave it in for 18 minutes and then do the pressure test or cut lightly)
Take it out and wrap it in aluminum foil and let it rest for another 10 minutes.
The squares become very juicy and stay pink, but are no longer bloody.
Then cut into individual chops (we usually leave 2 bones per chop on them) and serve with rosemary potatoes or polenta, for example.
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