• 6 Tab extra-virgin olive oil
• 4 Tab finely chopped parsley leaves
• 2 Tab finely chopped rosemary leaves
• 2 tsp minced garlic
• 1 Tab Kosher salt
• 15 small rib lamb chops with bones attached, ribs frenched
• 2 tsp black pepper

Lamb Directions:

1. In a small bowl, combine olive oil, parsley, rosemary, and garlic.
2. Season with salt, to taste. Set herb oil mixture aside.
3. Set a 12-inch pan over medium-high heat.
4. Season the lamb with salt and black pepper.
5. Add 2 Tab of the herb oil to the pan.
6. Sear the lamb until golden brown, about 3 minutes.
7. Continue to cook the lamb, about 2 minutes each side, until medium rare.
8. Baste them with 2 Tab herb and oil mixture.

(Alternatively, you can grill the lamb chops.)

Reduction Ingredients:

• 2 Tab herb olive oil (from above)
• 2 Tab minced shallots
• 1 tsp garlic
• 1 c balsamic vinegar
• 1 large or 2 small rosemary sprigs
• 2 Tab butter

Reduction Directions:

1. Place 2 Tab herb olive oil in a 1-quart saucepan over medium heat.
2. Once the oil is hot, add the shallots, cook until translucent, about 1 min.
3. Add the garlic to the pan and cook for 30 seconds.
4. Pour the balsamic vinegar into the pan and bring to a boil.
5. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes.
6. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
7. Remove from the heat and swirl the butter into the pan.
8. Remove the rosemary sprigs before using.

To serve, drizzle lamb chops with the balsamic reduction.

Serves: Makes 15

Comment: To french lamb chops see The Hungry Mouse

http://www.thehungrymouse.com/2009/02/23/rib-of-the-week-garlic-rosemary-lamb-lollipop-chops/

If you want to be really fancy, you can make frills for the chops.

How to Make Paper Frills for a Crown Roast – YouTube

Source: FoodNetwork.com, Emeril Lagasse, 2006