1teaspoon fresh rosemaryminced or 1/2 teaspoon dried rosemary, minced
2tablespoonslemon juice half a lemon
1/2teaspoon kosher salt
1tablespoonolive oil for cooking
Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
Make a marinade by placing in a small bowl two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well.
Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.
Ideally, you should let the lamb chops marinate in this sauce for 30 minutes to an hour. Cover the lamb chops, and place them into the refrigerator while the flavors mingle together.
When you are ready to cook, heat large skillet medium heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use).
Add about a tablespoon of olive oil to the pan, and add the lamb chops in a single layer. Depending upon how thick your lamb chops are, each side should cook for 3 to 5 minutes on each side.
When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness. If you want really decadent lamb you can finish the pan with a couple of tablespoons of butter, and baste the lamb with the butter just before serving.
If you want to really get fancy you can plate the lamb chops on a serving platter and sprinkle some fresh herbs like parsley or chives on top of the lamb chops just before serving.