Côtes d'Agneau Grillées

Ingredients

• 8lamb chops
• 2 tbspolive oil
• 2 clovesgarlic — minced
• 1 tbspfresh rosemary — chopped
• to tastefine salt and black pepper

Method

1. Begin by preparing the lamb chops. Pat them dry with paper towels to ensure they brown well. Season each chop generously with fine salt and black pepper on both sides. This will enhance the flavor and help form a crust during browning.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the lamb chops in a single layer without overcrowding the pan. Sear them for about 3-4 minutes on each side until they develop a deep golden-brown crust. Remove the chops from the skillet and set them aside on a plate. Repeat with the remaining chops, adding more oil if necessary.
3. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Crush 2 cloves of garlic and add them to the pan along with 1 tablespoon of fresh rosemary. Stir them gently for about 1 minute, allowing the garlic to become fragrant and the rosemary to release its oils.
4. Return the lamb chops to the skillet, nestling them among the garlic and rosemary. Allow the flavors to meld by cooking for an additional 2-3 minutes, turning the chops occasionally. This brief cooking time ensures the lamb remains tender and juicy.
5. Remove the skillet from the heat and let the lamb chops rest for a few minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite is succulent.
6. Before serving, taste a small piece of lamb and adjust the seasoning with additional salt and black pepper if needed. Serve the lamb chops warm, accompanied by your choice of traditional sides such as roasted potatoes or a simple green salad.