Ingredients:-
750 g lamb loin chops
Marinade:-
1/4 cup olive oil
3 finely minced garlic cloves
1 Tbsp finely chopped rosemary leaves 
1 tsp each of salt and pepper
Gravy:-
2 cups beef stock 
3 Tbsp flour, plain
1 Tbsp finally chopped rosemary leaves
2 rosemary sprigs, optional
METHOD:-
Make the Marinade:-
Mix Marinade ingredients together, then pour over chops. Turn to coat and leave to marinade for at least 1 hour, preferably 3 hours or overnight.
Cook the Lamb:-
Take lamb out of fridge 30 mins prior to cooking (bring to room temp).
Heat a large pan over high heat (no oil needed).
Pick up a chop, scrape off excess bits of garlic and let excess oil drip off. Place in pan. Once all chops are in, turn heat down to medium high.
Gravy:-
Pour off all but about 3 Tbsp oil (if you're short, add butter), return pan to medium heat.
Add flour and stir for 30 seconds.
Pour in beef stock while stirring constantly to dissolve flour mixture in. If you have lumps, use a whisk.
Add chopped rosemary and sprig.
Simmer, stirring regularly, for 2 - 3 mins until it thickens in a gravy consistency.
Serve lamb chops with gravy over creamy mashed potato and a side of peas!