4 Lamb Chops
2 T. olive oil
2 cloves fresh garlic, crushed
1 t. dried thyme leaves, crushed
1 t. dried rosemary leaves, crushed
½ t. salt
½ t. pepper
1 T. olive oil or nonstick spray

Preheat the oven to 350.  In a small dish, combine the 2 T. olive oil, the 2 cloves crushed garlic, (even Norm agrees this is not too much) the dried thyme and rosemary leaves, ( I crush them by placing them in my hands and rubbing my hands together.  It releases the flavor )  and the salt and pepper.  Mix together and spoon a small amount on each chop, spreading to the edge with the back of the spoon.   Then turn them over and repeat.  Let the chops rest on the counter for 15 – 20 minutes to marinate and let the meat come to room temperature.  Preheat your favorite ovenproof skillet ( I like to use my grill pan or cast iron pan) to a medium high heat and add the 1 T. olive oil or nonstick spray.  Brown/sear the chops for 2-3 minutes per side or till they have nice color.    Then take the pan and put it in the preheated oven for 5-6 minutes.  Remove from the oven and let rest for a few minutes and serve.  You will have beautiful medium rare to medium lamb chops.  Serves 2                                    

Kerry Nieuwenhuis
Woudstra Meat Market
Orange City, IA