Garlic & Herb Lamb Chops


5 lamb loin chops

5 plump garlic cloves, pressed

4 tablespoons Rouses Extra Virgin Sicilian olive oil

2 tablespoons fresh parsley, plus more for garnish

5 sprigs fresh thyme

5 sprigs fresh rosemary

1 teaspoon sea salt

1 teaspoon black pepper

For Sauce:

1/2 cup chicken or beef stock

2 tablespoons Rouses unsalted butter, softened


Pat lamb chops dry with paper towels.

Stir together pressed garlic cloves, 3 tablespoons olive oil, 2 tablespoons parsley, 1 teaspoon salt, 1 teaspoon pepper and sprigs of fresh thyme and rosemary.

Place lamb chops in a dish, pour in the marinade covering all sides of lamb chops with marinade. Cover and refrigerate for at least 1 hour or overnight.

Remove lamb chops from the refrigerator 30 minutes before cooking. Place a large cast iron skillet over high heat and add 1 tablespoon olive oil. Once the oil is hot, add chops and sear for 2-4 minutes per side, depending on the thickness of chops and desired doneness on a thermometer. Saute in 2 batches if needed. Transfer to a serving plate, tent with foil, and rest for 5 minutes while making the pan sauce.

Spoon out excess oil from the pan (leave in 1 to 2 Tbsp oil), being careful not to remove the drippings and flavorings.

Add 1/2 cup chicken stock and simmer for 2 minutes. Turn off heat and add in 2 tablespoons softened butter. Spoon sauce over lamb chops and garnish with more parsley, thyme and rosemary if desired.