I'm fond of lamb chops. They are quick, easy and tasty. Australia has good lamb chops, I think, and you don't need to do much to them. I normally just cook them with salt, pepper and olive oil. You can let them rest and then put some more oil in the juices and serve with a slice of lemon if you want to be fancy.
Having said that I adore the Italian combination of garlic, rosemary and white wine. I have learnt to cook chicken with it. I can see you can cook veal with it. And this is the quick version for lamb chops from Marcella's Italian Kitchen.
It went well. I used bread to mop up the juices, which I never tire of.
I'll be making this again.