Lightly season the lamb chops (if you use too much salt, the flavour will be lost with the oil, so just pre-season it).
Fry the garlic and takanotsume in olive oil (not listed). When aromatic, add the lamb and rosemary (steam in sake halfway through cooking).
When the lamb is ready to be turned over, add the accompaniment vegetables. Moisture will come out of the vegetables, so make sure they don't mix with the meat.
When finished, add the remaining meat and vegetable frying juices to the sauce ingredients. Mix them all together and it's done.
Story Behind this Recipe
We always enjoy lamb cooked like this in my house.
I forgot to add this to the recipe steps, but when the lamb chops are done, season with salt and pepper. You can use frozen rosemary! Any sauce is fine, but I recommend a simple one, so you can enjoy the aroma, sweetness and umami of the lamb and rosemary. This time, I made a butter soy sauce.