Found a local butcher so no more supermarket meat for me!

Any tips or just cooked in a pan with rosemary and garlic and rested before serving?

just cooked in a pan with rosemary and garlic and rested before serving

Sounds like you’re on the right track.

Some things shouldn’t be messed with and classic lamb chops are one of them.

I’d have a nice glass of red wine on hand and perhaps use a bit to de-glaze the pan as well – nice bit of jus on the side.

I’m sure Pommes Dauphinoise isn’t the normal accompaniment in Barnsley but it goes very well with lamb.