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Pat the lamb chops with a paper towel, then add salt and pepper on both sides.
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In a small bowl, whisk together the Lee Kum Kee Hoisin Sauce and Minced Garlic.
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Heat skillet with olive oil on high heat and toss in the rosemary sprigs.
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Sear both sides for 1 minute, then pour in the Hoisin and garlic sauce mix, reducing heat to low.
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Turn chops one more time to coat in the sauce, cooking for about 5 minutes.
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Take them off and let rest for 5 minutes before eating or slicing. Serve with more fresh rosemary if desired.