Ingredients

2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

Directions

In a food processor fitted
with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until
combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the
lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from
refrigerator and allow the chops to come to room temperature; it will take about 20

minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2
minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2
minutes for medium.