Baby Lamb Chops With Lemon

Ingredients

• 3 cloves garlic
• smashed
• 2 lemons
• halved and thinly sliced
• 1/2 cup extra-virgin olive oil
• 6 sprigs mint
• leaves torn
• 4 large sprigs rosemary
• leaves torn
• 16 baby lamb chops (2 1/2 to 3 pounds)
• bones frenched
• 2 teaspoons paprika
• Kosher salt and freshly ground pepper

Instructions

1. Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl.
2. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat.
3. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
4. Heat a large cast-iron skillet over high heat.
5. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side.
6. Serve the chops topped with the lemons.
7. Photograph by Con Poulos