Whisk Extra-Virgin Olive Oil (4 tablespoon), Shiraz (1/3 cup), Worcestershire Sauce (1 teaspoon), Red Wine Vinegar (2 tablespoon), Fresh Rosemary (to taste), Garlic (5 clove), Smoked Sea Salt (to taste) and Ground Black Pepper (to taste) for the marinade.
Pat dry the Lamb Chop (750 gram) rub in the marinade gently. Leave covered in the fridge for at least 4 to 6 hours, better still overnight.
Heat the Clarified Butter (1 tablespoon) in a heavy bottom pan.
Over high heat, sear the chops on both sides. Pour over the marinade and drizzle with Honey (2 tablespoon). Let the marinade bubble and reduce a little.
Transfer to a heatproof casserole. Cook in the Panasonic Microwave Oven covered on high power for 5 minutes or until done.
Return to the pan, throw in Fresh Rosemary (to taste) and Garlic (6 clove). Cook until the wine reduces to a nice thick sauce and coats the chops. Taste and adjust seasoning if required.
Serve and enjoy with a sautéed broccoli salad, grilled onion rings and fresh rocket greens. Of course a glass of Shiraz on the side! Cooking results may vary depending on microwave oven used.