Ingredients:

• 2 racks of lamb, cut into chops (you should get 6-7 chops per rack)
• salt and pepper
• 3 cloves minced garlic
• zest of one lemon
• 3 tablespoons dijon mustard
• 1 tablespoon minced fresh rosemary
• 2 tablespoons olive oil, plus more for searing

Instructions:

1. In a small bowl, combine minced garlic, lemon zest, dijon mustard, minced rosemary, and olive oil; set aside.
2. In a large bowl or baking sheet, season lamb chops liberally with sea salt and fresh ground pepper.
3. Rub the lamb chops with the garlic/dijon mixture. Cover and refrigerate for at least two hours.
4. When ready to cook, heat a large saute pan over medium-high heat. When you know the pan is nice and hot, add lamb chops and cook 2-3 minutes without touching. Turn chops over and cook on other side the same amount of time.
5. Remove chops to plate and let rest in tin foil for about 5 minutes.
6. If pan starts to smoke, turn heat down. Serve as is or I make a chimichiruu to go with.

Chimichiruu recipe:

Ingredients:

• ½ cup packed fresh parsley leaves
• ½ cup packed fresh cilantro leaves
• 4 garlic cloves
• ½ seeded and chopped jalapeño pepper
• 2 tablespoons chopped scallion or onion
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• ¼ cup red wine vinegar
• ¾ cup good olive oil
• salt and pepper

Instructions:

1. Pulse parsley, cilantro, garlic, onion and jalapeño in a food processor until smooth. Add remaining ingredients and pulse until well combined.
2. Store in sealed container in fridge for up to 2 weeks.
3. Serve on chicken, fish and beef.