For the marinated lamb chops, peel the garlic and cut into coarse pieces. Blend with a hand blender together with the oil, season with pepper and the juice of one lemon.
Rub the lamb chops with the marinade and let them marinate for 1 to 2 hours with the lid closed. Heat the remaining oil in the frying pan. Sear the lamb chops in it for 2 to 3 minutes on each side, then season with salt and bring the marinated lamb chops to the table with the Jerusalem artichoke puree.