Yield: 4 servings
Ingredients:
1.4 pounds of lamb chops
1 fist of garlic, peeled and chopped
1/4 cup rosemary, leaves removed from stems
1-2 tablespoons of coconut oil
Salt and pepper to taste
Directions:
- Preheat oven to bake at 400.
- In a mini food processor, pulse the rosemary and garlic until finely minced.
- In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft.
- Set aside.
- Rinse rack of lamb under cool water.
- Cut rack of lamb into individual chops.
- Pat dry on either side with a paper towel.
- Heat an oven save skilled over medium high heat, adding 1 tablespoon of coconut oil to the pan.
- Sprinkle both sides of the chops with salt and pepper.
- Sear chops 2 minutes a side.
- Top chops with garlic and rosemary, and place in the oven.
- Bake for 9 minutes, remove from oven and serve.