Lamb Chops with Garlic and Herbs
Ingredients:2 pounds lamb chops, (908g) cut ¾” 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
Process: 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 125°F (51°C) medium rare, or 135°F (57°C) for medium, about 3 to 4 minutes. Rest lamb chops for 10 minutes before serving.