Wash the lamb chops, heat some olive oil in the pan, season the meat with pepper and salt, place in the pan and fry briefly on both sides. While frying, add two sprigs of rosemary to the pan for the flavor.
To prepare the sauce, put the remaining olive oil, the juice of one squeezed lemon and the needles of the two remaining rosemary sprigs in a tall container and mix with the hand blender. Taste the sauce with salt and pepper.
Serve the lamb chops very hot, straight from the pan, with the refreshing lemon and rosemary sauce.
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