Rosemary Lamb Chops

Easy servings2 – 4 addedDecember 2018

• 8 lamb chops
• ¼ cup fresh rosemary
• (optional) 2 cloves garlic, minced
• salt and pepper
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• (optional) 4 tablespoons lemon juice

1. Heat the butter and olive oil together in a fry pan.
2. Optionally, add to the pan and sauté for 1 minute.
3. Optionally, add lemon juice.
4. Pepper the lamb chops well.
5. Put them into the hot oil and then turn over after a minute so that they are sealed and seared to keep the juices inches.
6. On the top side only add ¾ of the fresh rosemary. Cook for 7-8 minutes.
7. Turn the chops over and cook for as long as you need to get the insides to the “doneness” that you prefer, add a small amount of salt once you have turned them over.
8. If you like your chops to be cooked though, turn the heat down just a little at this point so that they don’t burn.
9. Drain off the excess fat and serve with the remaining rosemary sprinkled on top.