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LAMB CHOPS
SERVES FOUR



ingrediants

Rack of Lamb cut into 8 individual frenched chops and

1 tablespoon fresh thyme leaves, lightly crushed

1 tablespoon fresh rosemary leaves, lightly crushed

Salt and pepper

2 tablespoons extra-virgin olive oil

 

directions

In a bowl combine the thyme, rosemary and 1 tablespoon of the olive oil.  Salt and pepper the lamb chops, brush with the herbed olive oil and marinate for half hour.

Heat a heavy cast iron skillet until very hot.  Lower the heat to medium high, add the rest of the olive oil, the lamb chops and cook 2 to 3 minutes per side until medium rare.

Let rest five minutes and serve.

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