Preheat the oven to 200 °C.

Season and seal the lamb chops in a frying pan with the melted butter and place on a baking tray. Heat the butter in a medium saucepan and cook the onion without colouring (2-3 minutes), then add the rice. Cook for a further 2-3 minutes without colouring, stirring continuously.

Add the stock, bay leaf and thyme and cover with grease proof paper. Bring to the boil and allow to simmer for 15 minutes until cooked and liquid has evaporated.

Allow the rice to cool, place in a food processor and blend until smooth.

Blend in 1/4tsp curry powder, salt and pepper. Add the egg yolks and cream to form a pipe-able consistency.

Place the mixture in a piping bag with a star nozzle and pipe over the chops. Place a sprig of rosemary on top of each chop. Cook in the oven until the topping is crispy brown - about 10-15 minutes.