Per­fectly Sim­ple Lamb Chops

(serves 3)

2 tbsps olive oil
10 rib lamb chops (room tem­per­a­ture)
2 tbsps chopped fresh rose­mary
sea salt
fresh pepper

Heat oil in a large skil­let and lay in the lamb chops, sin­gle layer. Sprin­kle with rose­mary. Cook about 2 min­utes, then turn to other side and add salt and pep­per. Now, after another minute or so, care­fully turn each chop to its fatty side and sear the fat, so you can hap­pily eat it if you like. When the fat is brown (another minute or so), turn back to the chops’ flat sides and roll skil­let so oil trav­els about. Done.

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One Response to “Per­fectly Sim­ple Lamb Chops”

  1. Elizabeth Richards:

    she left out the onions !!!!!!!!!!!! bad cheffffff this is from Nicholas

    September 10th, 2011 at 5:40 pm

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