1. Preparation and marination: 

2 pieces of lamb chops (dry the surface moisture), 1 small bunch of rosemary, 2 cloves of garlic (crushed), a little salt, black pepper powder, and a little olive oil. Rub salt and black pepper evenly on the lamb chops, and marinate for 10 minutes to absorb the flavors;

2. Sear to aroma: 

Prepare a suitable frying pan (it is recommended to use a steak pan). In a cold pan with cold oil, when the oil is hot, add the garlic and rosemary to sauté. Then add the lamb chops and fry over low heat (adjust the cooking time according to the desired doneness: for medium rare, each side for 2-3 minutes, for medium well, 3-4 minutes). Fry until the surface turns golden and fragrant;

3. Soak the meat to tenderize: 

Remove the fried lamb chops, and let them rest for 3-5 minutes to "soak the meat" (allow the juices to flow back for a more tender texture). Serve with rosemary on the plate.