Method:
1 Heat a char grill pan over medium heat, rub the fat from each lamb chop along the pan 6-8 times, to melt and then cook lamb for 3-4 minutes each side for medium or until cooked to your liking.
2 Place the potatoes in a microwave-safe bowl pour over 2 tablespoons boiling water, add butter,  a splash of olive oil, bay leaves and rosemary sprig, microwave on High/100% for 8 minutes or until potatoes are tender. Drain and remove rosemary and bay leaves. Add the dill and parsley and roughly mash.
3 Place an egg mould onto a serving plate, fill with the potatoes and carefully remove the mould, top with the lamb chops, season with salt and pepper, drizzle with live oil to serve.