For the marinade
2 cloves garlic, sliced
1 shallot, sliced
2 sprigs rosemary
2 sprigs thyme
1/2 teaspoon red pepper flakes
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
For the lamb
2 lamb loin chops
1/4 teaspoon sea salt
1/4 teaspoon pepper
Combine garlic, shallot, rosemary, thyme, red pepper flakes and olive oil in a large Ziploc bag. Add lamb chops.
Marinate overnight in the refrigerator.
Add 1-2 tablespoons of the marinating juice (without solids) to a sauté pan and bring the lamb to room temperature, removing any of the garlic, pepper flakes, herbs, shallots or excess olive oil that might have stuck to the meat.
Sauté lamb chops over medium heat, turning once until they are done according to taste (about 3-5 minutes each side).
Squeeze a little lemon, garnish with rosemary and a drizzle of olive oil and season to your liking with sea salt before serving.
Recipe adapted from foodrepublic.com