In a Saucepan, brown each side of the lamb chops in a little bit of olive oil. Season with salt, pepper, and a little bit of Rosemary. Pour the can of Cream of Mushroom soup into the pan and let it pour over the lamb chops as well. Turn down the heat and allow the lamb chops to cook (you may want to cover the saucepan to keep the heat in). Continue cooking the chops on low, stirring the sauce to keep from burning, and flipping the chops every three to five minutes. When chops are done to the desired wellness, add a little bit of milk to the sauce to thin it out and create a gravy.
Serve on baked potatoes or with rice and green beans.