This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
http://www.saucemagazine.com/blog/?p=41710
INGREDIENTS
2 garlic cloves, minced
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh oregano
1 tsp. kosher salt
Freshly ground black pepper to taste
12 bone-in lamb chops
2 to 3 Tbsp. olive oil
PREPARATION
• Day 1: In a large shallow baking dish, combine the garlic, rosemary, oregano, salt and pepper. Coat the lamb chops in the herb mixture, cover with plastic wrap, and refrigerate overnight.
• Day 2: In a large, heavy-bottomed skillet, warm the olive oil over high heat until it ripples, 3 to 5 minutes. Add the lamb chops and sear 3 to 4 minutes on each side until browned. Flip and sear the other side 2 to 3 minutes. Let rest on a cutting board 5 minutes before servings.
This article appears in December 2015.