Peel the garlic cloves and cut into slices. Strip the rosemary needles from the branch and cut into small pieces or leave whole. Put the olive oil and butter in a pan, add the garlic and rosemary and let simmer gently over a low heat for about 10 minutes, so that the garlic just begins to take on color. Remove the garlic and rosemary from the pan with a slotted spoon and set aside. Now increase the heat and fry the lamb chops over high heat for about 10 minutes. Finally add the garlic and rosemary again and season the whole thing vigorously with salt and pepper. Serve hot!
Potato gratin or just fresh baguette and a glass of strong red wine tastes best with it.
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