Ingredients:
- 1/2 cup loosely packed flat-leaf parsley, chopped
- 3 Tbsp. loosely packed rosemary, chopped
- 1-1/2 Tbsp. loosely packed sage, chopped
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 12 bone-in lamb rib chops, 1/2-inch thick
- Olive oil for coating the skillet
Directions:
1. Preheat oven to 350 degree F.
2. Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere.
3. Preheat oven-safe skillet over medium-high heat. Coat skillet with olive oil.
4. When oil shimmers, carefully set the chops in the skillet. Cook until the herbs are deep brown but not charred, 3 minutes per side. Transfer skillet to the oven for 5 minutes to finish cooking. Remove from oven and let rest for 5 min. before serving.
boymomfoodie.mom 