• 4 small cloves garlic
  • 1 tablespoon fresh rosemary leaves
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil for marinade, plus 2 tablespoons for cooking
  • Kosher salt and freshly ground black pepper
  • 8 lamb rib chops, frenched


  1. Remove the lamb from the fridge 1 hour before you plan to cook it.
  2. TIP: Bringing meat to room temperature allows for even cooking. If the meat is cold when you cook it, the outside will be overdone by the time the inside is cooked.
  3. Using a mortar and pestle, pound garlic with 3/4 teaspoon salt.
  4. Add several grinds of pepper, rosemary, and lemon zest and 2 tablespoons olive oil.
  5. Rub this mixture on both sides of the lamb chops, place in a glass bowl and let marinate in fridge for several hours, or overnight.
  6. Heat a large cast-iron skillet or griddle over high heat for 2 minutes.
  7. Swirl in 2 tablespoons olive oil.
  8. Sear the lamb for 2 minutes on each side. (Do this step in batches).