PAN SEARED LAMB CHOPS WITH ROSEMARY AND GARLIC

PAN SEARED LAMB CHOPS WITH ROSEMARY AND GARLIC image

Number Of Ingredients 5

1.4 pound rack of lamb
1 fist of garlic, peeled and chopped
1/4 cup rosemary, leaves removed from stems
1-2 tablespoons of coconut oil
Salt and pepper to taste

Steps:

Preheat oven to bake at 400. In a mini food processor, pulse the rosemary and garlic until finely minced. In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside. Rinse rack of lamb under cool water. Cut rack of lamb into individual chops. Pat dry on either side with a paper towel. Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan. Sprinkle both sides of the chops with salt and pepper. Sear chops 2 minutes a side. Top chops with garlic and rosemary, and place in the oven. Bake for 2 minutes, remove from oven and serve.