Chuletas de cordero al romero y aceite de oliva

Ingredientes

• 18–24 lamb chops (depending on size)
• 1/2 cup rosemary, roughly chopped (about 3 large sprigs)
• 8 garlic cloves, crushed and left mostly whole
• 1 1/2 tablespoons sumac (save 1/2 tablespoon for finishing)
• 3 tablespoons olive oil
• 1 tablespoon salt + crunchy salt to finish
• Freshly ground black pepper

Preparación

1. 1

   Lay chops out on sheet pan. Season both sides of chops with salt and a couple grinds of black pepper per chop. Combine rosemary, garlic, sumac, and olive oil to make a loose paste, then cover both sides of chops with mixture.

2. 2

   Cover and let rest in refrigerator for 3 hours. Remove from refrigerator 1 hour before cooking.

3. 3

   Remove garlic pieces from chops and heat a large pan over high heat—I prefer a well-used cast iron pan, but a large stainless steel sauté pan will work, too. When pan is hot enough to sizzle, cook chops for 2–3 minutes on each side, including the thin sides: so 4 sides total. For smaller chops, cook for 2 minutes on each side, for larger chops cook for 3 minutes one each side.

4. 4

   Remove from heat and sprinkle with remaining sumac, crunchy salt, and a grind of pepper for each chop.

5. 5

   You can also cook these on the grill for 5 minutes on each side.