Ingredients
5 Tbs. extra-virgin olive oil
2 Tbs. dried herbes de Provence
2 cloves garlic, mashed to a paste
12 lamb rib chops (3/4 inch thick)
Kosher salt and freshly ground black pepper
Preparation
Generously season both sides of the chops with salt and pepper. Heat the remaining 1 Tbs. oil in a 10-inch sauté pan over high heat until very hot. Sear the chops in batches until browned on one side, 2 to 3 minutes. Flip the chops and cook until the second side has browned, 2 to 3 minutes for medium rare. Transfer the chops to a platter, cover loosely with foil, and let rest for 5 minutes before serving.
Serving Suggestions Serve with Mashed Potatoes and Haricots Verts with Toasted Walnuts and Chèvre.
nutrition information (per serving): Size : about 3 oz. per serving; Calories (kcal): 460; Fat (g): 41; Fat Calories (kcal): 370; Saturated Fat (g): 12; Protein (g): 20; Monounsaturated Fat (g): 23; Carbohydrates (g): 2; Polyunsaturated Fat (g): 4; Sodium (mg): 540; Cholesterol (mg): 85; Fiber (g): 1
