Ingredients:

  • 10 lamb loin or rib chops (approx. 1-inch thick)
  • 0.25 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 6 cloves garlic, minced into a paste
  • 3 tbsp fresh rosemary, finely chopped
  • 1 tsp honey
  • 1.5 tsp kosher salt
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Combine the 60 ml olive oil, 45 ml vinegar, garlic paste, rosemary, 5 ml honey, salt, and pepper in a large bowl. Whisk until the honey is fully dissolved.
  2. Toss the 10 chops in the mixture, ensuring every nook is covered until the meat looks glossy and coated.
  3. Let them sit at room temp for 15 minutes. This takes the chill off so they cook evenly.
  4. Set your skillet over medium high heat for 3 minutes until a drop of water dances and evaporates instantly.
  5. Place chops in the pan (don't crowd!). Cook for 3 to 4 minutes until a dark mahogany crust forms.
  6. Turn the chops over. Cook another 3 minutes until the internal temp hits 54°C (130°F).
  7. Use tongs to stand chops on their fat covered edges for 60 seconds until the fat turns golden and crispy.
  8. Remove to a warm plate and tent loosely with foil until 5 minutes have passed. This allows juices to redistribute.