Grilled Australian Lamb Chops

• 3¼ - 3½ inch range, Australian lamb chops
• 200 gm cooked Puy lentils
• 1 tbsp of rosemary
• 2 large cloves grilled garlic, crushed
• 4 tbsp extra virgin olive oil
• salt & pepper
• grilled zucchini
• grilled cherry tomatoes

Method: In a small bowl, mix the rosemary, salt, pepper, grilled garlic and two tablespoons of olive oil together. Coat the lamb chops with the mixture, massaging it into the meat with your fingers. If you are working with double rib chops, cover and let stand at room temperature for 30 to 45 minutes.

Heat the remaining two tablespoons of olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering hot, sear the lamb chops on all sides, about 2-3 minutes per side.

At this point, if you want your lamb chops rare, they are likely cooked enough. Remove them from the pan cover them with foil and let sit for 5-10 minutes before serving. If you would like your chops more cooked, you can put them in a 400°F oven for 3-5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate, cover with foil and let rest 5-10 minutes before serving. Place the lamb chop on the Puy lentils and decorate with rosemary, grilled tomatoes and zucchini. Now it’s ready to serve.