Crush a Knorr Lamb Stock Cube and mix it into a paste with a teaspoon of olive oil; spread evenly over all sides of the chops.
Add a little oil to a frying pan and add the chops, fat side down and place on the hob to gently render and cook the fat slowly, so that it caramelises.
Slice ‘petals’ off the olives around the stone (3–4 per olive).
Once the fat has caramelised, fry the chops on both sides for 10 minutes or until cooked to your liking.
Remove the chops and place onto a warmed plate. Add the water to the pan to deglaze and crumble in the remaining Knorr Lamb Stock Cube.
Add the lamb juices that have collected on the plate with the rosemary and olives and drizzle with olive oil.
Put the chops in a bowl, pour over the juice and garnish with soft thyme and parsley.
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