Rosemary Roast Lamb Chops

Ingredients

• 8 thick lamb rib chops (1.5 inches thick)
• 3 tbsp fresh rosemary, finely chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 tsp salt
• 1 tsp black pepper

Instructions

1. Make Paste: Combine rosemary, garlic, oil, mustard, vinegar, salt, and pepper into a paste.
2. Marinate: Rub paste all over chops, marinate 2-4 hours or overnight.
3. Preheat: Heat oven to 425°F with rack in upper third.
4. Sear: Heat oven-safe skillet over medium-high heat. Sear chops 2 minutes per side until golden.
5. Roast: Transfer skillet to oven, roast 6-8 minutes for medium-rare (130°F internal).
6. Rest: Let rest 5 minutes before serving.