||Brush the lamb chops lightly with oil. Season with salt and pepper, and sprinkle with the rosemary. Preheat the barbecue flat-plate or char-grill plate to hot before adding the lamb.
||Cook on one side until the first sign of moisture appears. Turn lamb once only. Test the lamb chops for degree of doneness with tongs. Rare is soft, medium feels springy and well done is very firm.
||Remove lamb from heat, loosely cover with foil and rest lamb for 3 minutes before serving. Toss together the lettuce, watercress, avocado and radishes, drizzle with the salad dressing. Serve salad with the lamb chops.