Pan-Seared Lamb Chops with Garlic and Pomegranate Seeds

Mediterranean-style dinner that you can make in 30 minutes. Lamb loin chops naturally have so much savoury flavour, you don't have to add too much to enhance it. Something creamy and savoury always goes really well with lamb, such as scalloped potatoes. You will also want to serve something fresh and green for a side dish.

Marinade:
2 Tbsp. fresh rosemary, minced
2 tsp. sea salt
1 tsp. black pepper, freshly ground
2-3 cloves garlic, minced
2-3 Tbsp. extra-virgin olive oil

Lamb Chops:
4 lamb loin chops
1 Tbsp. extra-virgin olive oil
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 Tbsp. extra-virgin olive oil
3 Tbsp. butter
5-6 cloves garlic, minced

To Serve:
Green Beans with Pinenuts
Baked Asparagus with Gruyère cheese, Garlic and Bacon
Asiago Cheese Roasted Brussels Sprouts

Combine 3 Tbsp. olive oil, 1 tsp. salt and ½ tsp. pepper in a small bowl and mix. Rub lamb loin chops with this mixture. Let marinade at room temperature for 30 minutes or refrigerate for up to 24 hours and let sit at room temperature for 30 minutes before cooking.

Heat 1 Tbsp. olive oil in a large cast-iron skillet on medium-high heat. Add lamb loin chops and cook on medium-high heat for about 3 minutes on one side, then turn over and cook for 3 minutes on the other side. Use splatter screen, if needed.

Then, reduce the heat to low, add butter and flip the lamb chops back to the other side, add minced garlic around and underneath the lamb chops and cook the chops on low heat for about 10 more minutes.

Remove the skillet from heat, cover with lid. Let the lamb loin chops rest after cooking, in the skillet, off heat, covered, for about 10-15 minutes.

After 10 minutes, check the lamb loin chops for doneness. They should have a nice pink colour when cut in the center (not raw). The internal temperature of chops should register at 145°F. If the lamb chops are still raw, continue cooking, covered, on medium heat for another 5-10 minutes, until they are properly cooked.