From Jerry and Mary Street’s cooking class at The Brannan, San Francisco.
Serves 6.
12 Lamb Loin Chops (1/2″ thick) – Frenched
1/4 cup Lemon Juice
1/4 cup Herbs de Provence
Chopped Garlic
1/4 cup Olive Oil (optional)
Sea Salt to taste
Cracked Pepper to taste
Preheat broiler to 500°F.
Trim excess fat from lamb chops if necessary. Place lamb chops on a sheet pan and sprinkle 1/2 tsp lemon juice and 1/2 tsp Herbs de Provence on each side of chops. Press herbs to adhere to meat. Cover with plastic wrap and marinate 30 minutes at room temperature.
Remove plastic and sprinkle each side of lamb shop with sea sat, pepper and 1/2 tsp olive oil. Place under broiler 5 minutes. Remove pan from oven, turn each chop and return to broiler for 3 minutes or until medium rare (pink in center).
Remove from oven and serve after 2 minutes.