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
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.