Preheat your oven to 350 degrees F (180 degrees C).
Season your Lamb Rib Chop (4) generously with Salt and Pepper (to taste).
Mix Brown Sugar (3 tablespoon), Ground Ginger (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Turmeric (1 teaspoon), Dijon Mustard (1 tablespoon) in a wide shallow dish.
Coat a cast-iron skillet with Olive Oil (1 tablespoon) over medium-high heat. When the oil is hot, sear the chops on each side for 4 minutes.
Flip again and cook for 3 minutes on the first side, then flip and cook for one minute on each side. This will give the lamb a nice crust.
Turn off the heat and dredge each lamb chop one by one in the brown sugar rub, and then return them to the cast iron skillet.
Place the cast-iron skillet in the preheated oven for 5 minutes.
Flip the lamb. Using a brush or a spoon, baste the surface with the melted sugar glaze and return to the oven for 1 more minute.
To make the pea purée, add Green Peas (1 cup), Sweet Pickle Relish (1 tablespoon), Fresh Rosemary (1/2 tablespoon) to a food processor and pulse several times until chunky.
Serve the pea pureé alongside the lamb and any additional sides (I served mine with mashed potatoes).