Seared Lamb Chops with Herbs and Garlic

Here is another way to prepare lamb chops. The garlic/herbs infuse the oil and crusts the chops.



INGREDIENTS:
6 lamb chops 3/4 “ thick (Loin or rib)
2-1/2 Tbsp extra virgin olive oil
1 Tbs. dried Italian herbs *
1 large clove garlic
¼ tsp freshly ground black pepper

PREPARATION:
Press the garlic through a garlic press. In a dish, mix 2 Tbs. of olive oil with the Italian Herbs Black pepper and garlic.

Wash the lamb chops and remove the large layer of fat including the under lining; Pat dry with paper towels. Rub the paste all over the lamb chops and set aside at room temperature for a half hour. Then season the sides of the chops with pepper.

SEARING:

Heat a 10-inch sauté pan over high heat until hot add the remaining; ½ Tbs. oil let it heat for a minute, add the chops. Sear the chops until browned on one side, 3 to 4 minutes. Turn the chops over cooking until the second side has browned, 2 to 3 minutes. Arrange Romaine leaves on a platter and place the chops neatly. Let them rest for 5 minutes before serving.

The chops will be on the rare side, cook for an additional min or two for medium.

* Italian herbs (Italian Seasoning) thyme, savory, basil, marjoram, rosemary oregano and sage NO RED PEPPER