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.