Season the chops on lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.
In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.
Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.
Yield: 4 servings