Alessi's Lamb Chops

Tender, Unhurried, and Deeply Savored

Lamb has a way of asking you to slow down. There is something ancient and grounding about it — the kind of meat that rewards patience, that deepens under heat and opens slowly to whatever you've pressed into it. Herbs cut from the garden, salt that catches the light, a quiet sear before the oven takes over. This is not a complicated dish. It is a deliberate one. The kind you make when you want the cooking itself to feel like a small, worthy ceremony.

Ingredients

• 1 tablespoon Alessi Garlic Puree
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 2 teaspoons Alessi Coarse Sea Salt
• 2 teaspoons Alessi Extra Virgin Olive Oil, divided use
• 6 lamb loin chops (1 1/4" thick)

Instructions

1. Combine garlic, herbs, salt, and 1 tablespoon olive oil in a large shallow bowl.
2. Add lamb and evenly coat both sides.
3. Allow it to marinate at room temperature for 30 minutes to an hour.
4. Preheat oven to 400.
5. Heat remaining olive oil in a large oven-proof skillet over medium-high heat.
6. Add lamb and cook until browned on both sides, about 3-4 minutes per side.
7. Place skillet in oven and cook lamb about 8-10 minutes, or until desired doneness.
8. Let rest at least 5 minutes before serving.