First, bruise the rosemary leaves with a pestle and mortar and chop them. Chop the thyme leaves. Then curl the tails of the lamb chops around, tucking them into a round shape, then place them on to the oiled tray.
Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme.
Then place them into the oven on the top shelf for about 10 minutes.
Meanwhile, prepare the onions - slice them into eighths by making cuts, but not right down to the root, so you have 8 onions, cut like water lilies.
Put all the prepared vegetables into a dish, add the herb sprigs, sprinkle in the oil and toss the vegetables well to coat them. Season with salt and freshly milled black pepper.
Remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.
Remove from the oven and transfer the chops and vegetables to a warm serving plate.
Place the roasting tray over direct medium heat, pour in the wine, stock or cider and let it bubble and reduce for about a minute, scraping and blending the residue from the base of the tin. Pour this over the chops before serving.
You will need a shallow roasting tray, 12 x 15 inches (30 x 38 cm), oiled.
Pre-heat the oven to gas mark 6, 400°F (200°C).
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