Prep time35 minutes
Cook Time15 minutes
Equipment: The Ultimate Skillet
¼ cup olive oil
Juice of 1 lemon
2 tablespoons herbes de Provence
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
8 lamb chops
1 tablespoon olive oil for cooking
Using paper towels, pat the chops dry and discard any shards or bone fragments.
Mix the rest of the ingredients together in a small bowl.
Arrange lamb chops in a large baking dish, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for half an hour - for a deeper flavor, marinate overnight in the refrigerator. Before cooking, let lamb chops sit at room temp 30 minutes.
Heat oil in a cast iron skillet over high heat until just before smoking point. Pan sear lamb in 2 batches for 3-4 minutes each side, depending on thickness.
Let rest for 5 minutes before serving.