Lamb Chops with Garlic and Herbs

Chef Jimi Penti shares from his recipe collection: Lamb Chops with Garlic and Herbs Ingredients:
2 pounds lamb chops, (908g) cut thick, 4 pieces
kosher salt, for seasoning
black pepper, for seasoning
1 tablespoon minced garlic, (10g)
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
1/2 teaspoon chopped parsley
1/4 cup extra-virgin olive oil, (60ml), divided

Season both sides of the lamb chop generously with salt and pepper.

Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.

Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.

Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.

Sear until the surface is browned, about 2 to 3 minutes.

Flip and cook until meat reaches an internal temperature of 125F (51C) medium rare, or 135F (57C) for medium, about 3 to 4 minutes.

Rest lamb chops for 10 minutes before serving.

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