RECIPE: [ Ссылка ]

Garlic Rosemary Lamb Chops - Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!

INGREDIENTS:
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
1 shallot, diced
1 1/2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme leaves
1 tablespoon lemon zest
Kosher salt and freshly ground black pepper, to taste
2 1/2 pounds Frenched rack of lamb, excess fat trimmed and cut into chops
1 tablespoon canola oil

DIRECTIONS:
1. In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
3. Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
4. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
5. Serve immediately with reserved 1/4 cup olive oil mixture.

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