Recipe adapted for kosher cooking from Saveur
- 8 Grow and Behold Lamb Chops
1⁄4 cup extra-virgin olive oil
3 tablespoons freshly-squeezed lemon juice
1 tablespoon fresh thyme leaves
Salt and freshly ground black pepper, to taste
In a shallow baking dish, toss olive oil, lemon juice, thyme, and lamb; cover with plastic wrap and let marinate at room temperature for 20 minutes (discard the marinade after the chops are finished marinating).
Heat a 12″ cast-iron skillet over a medium-high heat. Place the chops on the skillet and cook, turning once, until browned and cooked to desired doneness–around 2-3 minutes per side for medium rare chops.