How to make
On the night before, rub the lamb cutlets with salt, black-, red-and white pepper. Put them in a small baking dish, sprinkle with a scraped and crushed rosemary sprig.
Cover them with onion slices and toss with soya sauce and a bit of oil. Press lightly with your fingers.
Cover the pan and place the chops to marinate overnight. Then, arrange the chops in the pan and everything else in a new larger greased tray.
Add sprigs of rosemary and pour the wine on. Cover pan with foil.
Put the lamb cutlets with rosemary and wine to bake in a heated oven at 390°F (200°C) for about 1 hour and 10 minutes.
Remove foil and grill until ready.
