Mix the lamb chops with the olive oil, chopped garlic cloves, rosemary, salt and pepper, possibly the evening before or at least 1 hour before preparation, and let them steep.
Fry both sides in a pan over medium heat (no additional fat is necessary - the olive oil from the pickling can be used). Pour frying fat over and over again.
Arrange the chops with the side dishes and drizzle with the olive oil. I like to go with garlic bread, green salad and a glass of red wine.
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