Lamb chops, cut 1-inch thick
Garlic cloves, peeled and cut in half
Olive oil
Kosher salt
Freshly ground black pepper
Herbs de Provence
Rinse the lamb chops and pat dry. Rub chops with cut garlic and then olive oil on all sides. Sprinkle with salt, pepper, and generous amount of Herbs de Provence on all sides. Place chops on a plate or baking dish and cover tightly with plastic wrap. Refrigerate for several hours or overnight. Remove chops from refrigerator. Heat a heavy, ovenproof skillet (cast iron is best) and add a small amount of olive oil. Sear lamb chops briefly, on both sides, and place the skillet in oven until internal temperature of chops reaches 135 degrees, for medium-rare. Remove and let rest for 5-10 minutes, for the juices to redistribute, before serving.
