Boil yellow potatoes in lightly salted water. When cooked, remove from water, peel and coarsely chop. Then boil cauliflower until cooked. Place both in a sauce pot with extra virgin olive oil and season with salt and black pepper. Whip with a wooden spoon to form a rustic chunky puree. Set aside and keep warm.

Heat a large saute pan. Season lamb chops with salt and black pepper. Saute chops at high temperature on both sides until brown, yet still very rare. Discard oil and lower temperature to medium. Add fresh extra virgin olive oil to pan, sliced garlic, rosemary sprigs and unsalted butter. Cook until butter and garlic are golden brown and lamb is medium rare. Deglaze with red wine vinegar, balsamic vinegar, tomato paste and crushed tomatoes. Remove lamb chops, set aside and keep warm. Raise heat to high and add chicken broth or lamb broth, reduce and strain. In pot bring reduced sauce to a boil and add butter, salt and black pepper to taste. Arrange lamb chops with potato-cauliflower puree, then glaze chops with sauce and garnish with fresh rosemary sprigs.