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1
Mince garlic and mash with salt.
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2
In a small bowl stir together garlic paste, rosemary, pepper, and 2 tablespoons oil.
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3
Pat lamb chops dry.
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4
Reserve 1 tablespoon rosemary for sauce and rub remainder evenly onto chops.
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5
Lamb chops can be prepared up to this point 1 day ahead and chilled, covered.
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6
Chill reserved rosemary, covered.
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7
Preheat oven to 425 degrees F.
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8
Quarter shallots and tomatoes lengthwise and in a bowl toss with 2 tablespoons oil, thyme, minced garlic, sugar, and salt and pepper, to taste.
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9
Arrange tomatoes, cut sides up, in 1 layer in a shallow baking pan with shallots and roast in oven for 30 minutes.
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10
Halve and pit olives.
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11
While vegetables are roasting, in a 12-inch oven-proof skillet, heat remaining tablespoon oil over moderately high heat until hot but not smoking, and sear chops until golden brown, about 2 minutes on each side.
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12
Reduce temperature to 375 degrees F. Put chops in upper third of oven.
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13
Roast vegetables until tender and caramelized, about 20 minutes.
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14
Roast chops 10 to 15 minutes for medium rare.
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15
Tansfer chops to platter and let rest in a warm place.
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16
Add wine to skillet with reserved rosemary and boil, scraping up brown bits, 1 minute.
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17
Boil mixture until reduced to about 1/4 cup.
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18
Add broth and boil mixture until reduced to about 3/4 cup, about 5 minutes.
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19
When chops are cooked, pour any meat juices from serving dish into skillet and bring jus to a boil.
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20
Cut butter into pieces and add it and the olives to jus.
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21
Swirl skillet to incorporate butter and boil until jus is slightly thickened.
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22
Season jus with salt and pepper and stir in parsley.
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23
Arrange chops on serving dish with tomatoes and shallots.
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24
Spoon sauce over all servings.
