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.