Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade.  So easy yet so good!

INGREDIENTS:

1⁄2 cup extra-virgin olive oil
3 cloves garlic, minced
1 shallot, diced
1 1⁄2 Tbsp red wine vinegar
2 tsp. Dijon mustard
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. lemon zest
Kosher salt and freshly ground black pepper, to taste
2 1⁄2 pounds Frenched rack of lamb, excess fat trimmed and cut into chops
1 Tbsp canola oil

INSTRUCTIONS:

1. In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 tsp. salt and 1/2 tsp. pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.

2. In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.

3. Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.

4. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until it reaches an internal temperature of 145 degrees F, about 3-4 minutes per side, or until desired doneness. Let rest 5 minutes.

Serve immediately with reserved 1/4 cup olive oil mixture.