Sprinkle the lamb cutlets with salt and pepper. Heat a frying pan until hot. Add the olive oil, lamb cutlets, garlic cloves and 2 sprigs rosemary. Fry the lamb until golden-brown and cooked to your liking, 3 to 4 minutes on each side. Remove from the pan and set aside to rest in a warm place.
To serve, place the lamb on a plate, garnish with a sprig of rosemary and top with a fried garlic clove.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Ryan Fancher, Chef de Cuisine, Barndiva, Healdsburg, California