Lamb Chops marinated in Rosemary and Garlic

Ingredients

• 2 – Lamb Shoulder Blade Chops

for the marinade:

• 4 – 5 sprigs of rosemary- removed from stems & chopped
• 3 garlic cloves – chopped
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon kosher salt
• 3 tablespoons olive oil

Instructions

1. Combine the rosemary, garlic, salt and peppers corns in a mortar & pestle and crush together for a few minutes. Add the mashed ingredients to a zip lock bag, add the olive oil, combine and then add the chops. Work the marinade into the chops and let sit on the counter for about an hour.
2. Preheat oven to 350 degrees.
3. Preheat a cast iron skillet on the stove top. Place the marinated chops into the heated skillet and brown on each side – about 4 to 5 minutes per side.
4. Place skillet in oven to finish cooking – about 15 to 20 minutes.
5. Remove from oven and let chops rest 5 minutes before serving.