||Brush each lamb chop with a little oil. Season with salt and pepper. Set aside to use later.
||Heat oil in a large frypan over a low heat, add the onion, rosemary and sugar. Cook over a low heat for 15 minutes, stirring occasionally. Stir through the olives, spoon the mixture into a bowl and keep warm.
||Reheat the pan to moderately-hot before adding the lamb chops. Keep the heat at moderately-high. Cook chops on one side until the first sign of moisture appears on the top. Turn and cook further until done to your preference. Turn once only.
||Remove lamb chops from heat, loosely cover with foil and rest chops for 2 minutes before serving. To serve place the chops onto plates and spoon over the caramelised onion and olives.