Brown up the lamb chops: Season each lamb chop with salt and pepper. Then get out either a dutch oven or a walled pan and pour the ¼ cup of oil in it. Place this over high heat and pan-fry the lamb chops in the oil for 2 to 3 minutes on each side, or until they are browned up. Take the browned up lamb chops out of the pot/pan and set them aside.

Make the tomato sauce: Use the same pot/pan and turn the heat down to medium. Then toss in the onion and garlic, and sautee them both for 3 minutes. Stir constantly to make sure that nothing burns. Then add in the tomato paste and continue to saute for another 2 minutes. Next pour in the wine to deglaze the pan and let it reduce for a minute. Finally add in the tomatoes, herbs, and water, and stir everything together

Let the tomato sauce come to a boil and let it cook for a couple of minutes, or until the tomatoes have started to break down.

Finish cooking the lamb: Add the browned lamb chops along with any juices they released back to the pot/pan. Reduce the heat to low, cover the pot/pan with a lid, and let it simmer for another 10 to 15 minutes. After the 10 to 15 minutes are up taste the sauce and add salt and pepper if you feel it needs any.

Pour some of the sauce down on a plate and place a few lamb chops over it. Sprinkle with some minced parsley and enjoy immediately.