Season the lamb with the rosemary, paprika, garlic granules, onion granules, black pepper and soy sauce then set aside. Allow to sit at room temperature while you prepare the Brussel sprouts.
Heat the sunflower oil in a frying pan on a medium heat. Once the oil has heated, add the onions, garlic and stir fry for 1 minute. Add the tomatoes, Brussel sprouts and continue to stir fry for another minute. Reduce the heat to a very low heat, cover with a lid and continue cooking for 8 minutes. Ensure you occasionally stir to avoid them burning.
Melt the butter in a frying pan on a medium heat. Once melted and sizzling, add the lamb chops to the pan. Fry for 3 - 4 minutes then flip and cook for a further 3 - 4 minutes. Remember if your chops are very thick, they will need to cook for longer. Cook the chops until the juices run clear. Leave to rest for 10 minutes then serve them with the Brussel sprouts.