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