Lamb chops

Easy Sunday night dinner - and soooo good!

    2 large garlic cloves, crushed
    Coarse sea salt
    Black Pepper
    extra-virgin olive oil
    Lamb chops, about 3/4-inch thick

We prepared a garlic oil separately and kept it separate, it was place onto the table in a small bowl, it's magic liquid, so yummy with lamb chops, but when adding it as a table seasoning don't over do it, you don't need to add much into your chop.

1. Chopped garlic and olive oil -- mix! that's it! Ensure you have enough oil so its' not just pure garlic.
2. Take the chops out of the fridge at least 1 hour before cooking
3. Heat a grill pan over high heat until almost smoking, add the chops, season with salt and black pepper. Flip the chops over  and season from the other side. Continue cooking for another 4 minutes for medium-rare and 5minutes for medium.

The grill pan we bought few months ago has been absolutely amazing, it is quite wide but once you get it heated you can cook large items like fish fillets on it or several chops like we just did. Buy one that is non-stick and fairly light to handle.

 Served with veggie mash (turnips/sweetpotato) and some saute onion/mushrooms seasoned with salt/pepper