4 nos lamb chops, long bone, trimmed (about 3/4 to 1 l pound total)
2 tsp herbs de provence
1/2 tsp sea salt
1 tsp granulated garlic
3/4 tsp onion powder
1/4 tsp cayenne
1/4 cups olive oil
1 tbsp butter
Directions
Pick the lamb chops . In a small bowl, combine the herbs de Provence, salt, garlic, onion powder, cayenne and olive oil and blend together. Rub on both sides of the lamb chops. Let them sit about 15-20 minutes.
In a heavy cast iron skillet over high, melt 1 tablespoon of butter. Make sure the skillet is hot. Put the chops in; do not crowd. Cook about a minute then reduce the heat to medium high and cook another about 3 minutes. Flip the lamb chops and pan sear on the other side about 3 minutes. Remove and let them rest a couple of minutes. Drizzle the skillet ?juice? on the chops. Serve immediately. Serve with a drizzle of sweet chili sauce (optional) or your fave sauce.
