PAN SEARED LAMB CHOPS with ROSEMARY 5
This is about as simple as it gets. A thin, single rib lamb chop, pan seared with excellent olive oil, sea salt, a grinding of black pepper and rosemary. I finish them with a drizzle of Infusio Tuscan Olive Oil with the tastes of garlic, rosemary and basil. So tasty and simple!
16 rib lamb chops
Extra virgin olive oil
Sea salt and freshly ground black pepper
1 tablespoon dried rosemary
Infusio Tuscan Olive Oil (available at SuzanneSomers.com)
Season the lamb chops liberally with sea salt, freshly ground black pepper, and rosemary. Place a large saute pan on high heat and add olive oil to coat the bottom of the pan. Place the chops flesh side down in a single layer. Do not overcrowd pan. Sear for about 4 minutes per side until crusty and brown. Turn chops and sear other side. Lastly, prop up chops on the edge to crisp the fat along the bone. Transfer to a serving platter. Drizzle with a small amount of Infusio Tuscan Olive Oil.