1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
In a food processor fitted with a metal blade add the garlic,
rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in
olive oil and pulse into a paste. Rub the paste on both sides of
the lamb chops and let them marinate for at least 1 hour in the
refrigerator. Remove from refrigerator and allow the chops to come
to room temperature; it will take about 20 minutes.
Heat a grill pan over high heat until almost smoking, add the chops
and sear for about 2 minutes. Flip the chops over and cook for
another 3 minutes for medium-rare and 3 1/2 minutes for medium.