Herb Crusted Lamb Chops

Forget anything you've ever heard about the 'gaminess' of lamb - that just doesn't apply anymore. Contemporary farmers produce a product that is rich, succulent and popping with flavor, and not a single trace of anything gamey.

Lamb is fabulous when grilled or pan fried either one, and this works well either way. I tend to work with cast iron skillets on the stove top simply because I want to make a pan sauce, and need the lovely little bits stuck to the bottom of the pan for that. The chops take no more than twenty minutes from start to rested finish, so as long as you throw the marinade together earlier in the day, this recipe will give you a flavorful, delicious, quick and easy meal that's elegant enough for company. Or just keep an extra chop or two for yourself and skip the company. ;-)

You'll Need:

• 8-10 lamb chops - either shouder or rib chops work
• 3 tablespoons olive oil
• 3 garlic cloves, smashed
• 1 1/2 tablespoons dried oregano
• 1-2 teaspoons Worchestershire sauce
• 2 tablespoons white wine

• kosher salt and freshly cracked black pepper
• 2 tablespoons minced rosemary

For the pan sauce

• 1/4 cup white wine
• 1 tablespoon lemon juice
• 1/4 cup cold butter, cubed

1. In a large Ziploc bag, combine all marinade ingredients. Add the lamb chops, seal the bag, and massage them well. Refridgerate for 6-8 hours. Turn the bag over a time or two while marinating if you remember. If not - not big deal.
2. Preheat a cast iron skillet or grill pan over medium high heat. Drain marinade from lamb chops and discard. Lay chops out on a platter or sheet pan and season liberally with kosher salt and freshly cracked black pepper. Sprinkle chops evenly with rosemary.
3. When pan is very hot, place lamb chops down, and allow them to cook for 6 minutes per side (for rib chops) or 4-5 minutes per side for rib chops. Once the chops go down - don't mess with them. You want them to stay put to develop a great crust -so flip them only once.
4. Once done on the second side, remove the chops to a platter to rest. Make the pan sauce.
5. Deglaze the pan with the white wine and lemon juice, scraping up the fond - or ltitle brown bits off the pan as you stir. Allow sauce to simmer hard for a couple of minutes, then add the butter. Whisk constantly until butter is fully incorporated. Taste, and adjust for salt and pepper. Pour butter sauce over chops on serving platter, and serve. Yummy!