Rosemary Garlic Baby Lamb Chops

• 1- rack of lamb, cut into chops (you should get 5/6 chops per rack)

• salt and pepper

• 3 garlic cloves minced 

• zest of one lemon

• 1 tablespoon minced fresh rosemary 

• 2 tablespoons olive oil

• Instructions;

In a small bowl, combine minced garlic, lemon zest, rosemary, and olive oil; set aside.

In a large bowl  season the lamb chops with kosher salt on both sides and fresh ground black pepper. Now take the other bowl with the mixture and pour it on top of the Lamb chops and rub  the lamb chops with the garlic, rosemary, and lemon zest, and oil, mixture. Cover and refrigerate for at least one hour. 

1. When ready to cook, heat a large skillet over medium-high heat. Add a drizzle of olive oil and when you know the pan is nice and hot, add the lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.

2. Remove chops and juices to plate and let rest about 5 minutes. Serve with some rustic bread for dipping!