GARLIC & ROSEMARY LAMB LOLLIPOP CHOPS
Steps:
- French the lamb rib chops leaving about 2 inches of rib bone totally bare. Sprinkle them with kosher salt taste. Drizzle with olive oil and rub on all sides. Sprinkle with chopped rosemary. Smear garlic paste. If you like, marinate the ribs like this overnight in the fridge. Otherwise, they're ready to cook. Drizzle a little olive oil in a large, heavy-bottomed frying pan. Heat over medium-high heat for a minute or two. Sear until they've developed a nice brown crust on the bottom. (The time will vary from maybe 3-6 minutes per side, depending on how rare you like your lamb.) If the pan starts to smoke, lower the heat. Let stand for 5 minutes to preserve juiciness.
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