- (1 fist full, peeled and chopped) garlic
- (1.5 lbs) Lamb Rib Chops
- (1/4 cup, leaves removed from stems) rosemary
- (1-2 tablespoons) coconut oil
- (to taste) Salt and Pepper
Pre-heat oven to bake at 400.
In a mini food processor, pulse the rosemary and garlic until finely minced.
In a small skillet, saute the rosemary and garlic in 1 teaspoon of coconut oil until soft. Set aside.
Rinse lamb under cool water.
Pat dry on either side with a paper towel.
Heat an oven-safe skillet over medium-high heat, adding 1 tablespoon of coconut oil to the pan.
Sprinkle both sides of the chops with salt and pepper.
Sear chops 2 minutes a side.
Top chops with garlic and rosemary, and place in the oven.
Bake for 2 minutes, remove from oven and serve.
Recipe adapted from Primal Palate