- 4 Frenched rib lamb chops
- 1 orange, peel zested
- 4 garlic cloves, crushed
- 1 handful rosemary, minced
- olive oil
- maldon sea salt to taste
Mix zest, garlic and rosemary together in a bowl.
Pat dry the lamb chops and coat very well with the herb mixture.
Heat a grill pan until hot, drizzle a small amount of olive oil into the pan.
Sear each side of the lamb chops until golden brown, about 3 – 4 minutes, depending on how pink you like the centers.
Remove lamb chops from heat. Sprinkle lamb chops with salt. Serve. Eat.