INGREDIENTS
a glug of extra-virgin olive oil
3 garlic cloves, halved
salt
10-12 lamb chops, salted an hour before using
white wine
1 tsp fresh rosemary leaves
1 tsp fresh thyme leaves
DIRECTIONS
In a large cast iron pan, splash in a tiny bit of the oil and add the garlic. Cook over low heat for about three minutes. Remove and set aside. Raise the heat to medium-high and sear the lamb chops until they are browned, two to three minutes on each side. You may do this in two batches. Remove the chops from the pan and set them aside on a platter. Add a splash of white wine to the pan, and perhaps a little water, and deglaze. Return the garlic to the pan along with the herbs. Cook for maybe a minute. Pour over the lamb chops and tent with foil for five minutes before serving.
