In large skillet, heat 1 tbsp. of the oil over medium-high heat; cook onion and garlic, stirring occasionally, until onion is browned, about 7 minutes. Transfer to bowl and set aside.

In plastic bag, combine flour, salt and pepper; add lamb chops and toss to coat.

In same skillet, heat remaining oil over medium-high heat; brown lamb chops. Add tomatoes, rosemary and onion mixture, breaking up tomatoes with wooden spoon. Reduce heat to low; simmer for 15 minutes. Makes 4 servings.