Baby Lamb Chops With Lemon

• 3 cloves garlic, smashed
• 2 lemons, halved and thinly sliced
• 1/2 cup extra-virgin olive oil
• 6 sprigs mint, leaves torn
• 4 large sprigs rosemary, leaves torn
• 16 baby lamb chops (2 1/2 to 3 pounds), bones frenched
• 2 teaspoons paprika
• Kosher salt and freshly ground pepper

1. Combine the garlic, lemons, olive oil, mint and rosemary in a large bowl.
2. Sprinkle the lamb chops with the paprika, and salt and pepper to taste; add to the bowl and toss to coat.
3. Cover and let marinate at room temperature, turning occasionally, about 1 hour.
4. Heat a large cast-iron skillet over high heat.
5. Working in batches, cook the chops and lemons until browned, 3 to 4 minutes per side.
6. Serve the chops topped with the lemons.
7. Photograph by Con Poulos

garlic, lemons, extravirgin olive oil, mint, rosemary, lamb chops, paprika, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/baby-lamb-chops-with-lemon-recipe.html (may not work)