Thanks to Judy at Fresh Market for cooking tips.

Lamb rib chops 3 per person.

Marinate in white wine with mustard and mayonnaise, and rosemary if desired.
Grill in pan with just a little olive oil and coarse black pepper, both sides, 5 min per side. Add sea salt while cooking.
Fry thinly sliced potatoes, cook in same pan with a little sea salt.
Serve lamb with fresh lemon (optional)