2 large cloves garlic, smashed, or 1 1/2 teaspoons jarred garlic
1 sprig fresh thyme, snipped
1 sprig fresh rosemary, snipped
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
4 1 1/4 inch lamb loin chops
Instructions
Smash the garlic and snip the herbs (leave the stems behind first). Mix them with the salt and half the olive oil in a large bowl. Add the lamb chops, turning them to coat them. Stick the bowl in the fridge and leave them to marinate for half an hour. Or do this a few hours ahead of time to get a jump start on dinner.
About 25 minutes before you want to serve them, preheat oven to 400° F. Put the rest of the olive oil into a saucepan with an oven-proof handle and heat on high. Add the chops and brown them on both sides, about 3 minutes per side. Then place pan in the oven and roast the lamb chops until they’re the way you like them. Medium rare is about 10 minutes. When done, transfer them to serving plates and let them rest 5 minutes before serving.
