Preheat oven to 200°C. Combine flour, and salt and pepper in a bowl. Coat chops in seasoned flour. Place onto a plate.
Heat oil in a non-stick frying pan over medium heat. Cook chops, 3 at a time, for 2 to 3 minutes each side or until browned. Transfer to an ovenproof dish.
Add 1 tablespoon of remaining seasoned flour to frying pan. Cook, stirring, over medium heat for 1 minute or until bubbling. Slowly pour in water, stirring constantly until mixture comes to the boil. Add rosemary and lemon slices. Pour mixture over lamb chops.
Place sliced potatoes, overlapping slightly, over lamb. Spray with oil. Season with salt and pepper. Bake for 1 hour or until potatoes are golden and crisp. Top with rosemary sprigs. Serve.
Serving size: 4
Recipe courtesy of taste.com.au