Sear seasoned Lamb chops on both sides and cook to desired temperature. Remove from pan and sauté mushrooms in the same oil. Remove mushrooms from pan and set aside, wipe out excess oil from the pan then deglaze the sucs with wine and reduce to a glaze. Add demi and finish with cold butter, season. Layer manicotti in a baking dish with béchamel and top with Parmigiano Reggiano then cover with foil. Bake at 400°F for 15 minutes then remove foil and brown slightly. Plate accordingly and garnish with fresh rosemary.