Ingredients : 
 1/4 c. butter
 1 tbsp. chopped garlic
 1 tbsp. Worcestershire sauce3 to 5 med. red potatoes (quartered
    with skins on)6 to 9 loin lamb chopsJuice of 1/2 lemon
 1 tbsp. dried rosemary leaves
 Sprinkle of garlic salt3 tbsp. Green Peppercorn sauce mix
    (dry mix in tube or packet)
 3/4 c. water

 Preparation : 
   In Rosemary and Green Peppercorn Sauce with Garlic-Browned
 Potatoes. Sprinkle lightly with salt and white pepper and stir
 over medium high heat to brown the non skin sides well.  Remove and
 place in microwave dish and cover.   Turn to coat with left over
 butter-garlic mixture.   Cook chops over medium high heat, turning
 twice (8 to 10 minutes for medium rare to medium).  While chops are
 cooking, cover and place potatoes in microwave for 5 minutes on high
 (or untill done, but firm).  Let stand with lid on until serving.  
 When chops are about 2 minutes away from being done to your taste,
 add peppercorn mixture to chops.  Cover and cook, turning once,
 until sauce lightly glazes.  Remove to heated serving plates and top
 with pan juices, serve immediately.  Serves 2 to 3 (3 small chops
 per serving).