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Cook the chops for 7 to 8 minutes, turning once. Place the lamb chops in the skillet and flip them over after 3 1/2 to 4 minutes using tongs. Continue cooking for an additional 3 1/2 to 4 minutes, or until done.
1 Preheat the oven to fan 200C/ conventional 220C/gas 7. Season the lamb generously with salt and pepper. 2  Heat a large, heavy frying pan over a moderately high heat and brown two of the racks well on the meaty sides for about 1-2 minutes, then turn and brown the other sides for a further 1 minute. Stand the racks of lamb in a china or glass baking dish, scatter the garlic and rosemary over the top, and drizzle with the olive oil. 2  Leave to marinate for at least 4 hours (or overnight if you have the time), turning occasionally.