Pan Fried Lamb Chops With Rosemary And Garlic

• 2 tablespoons minced garlic
• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
• 1 teaspoon dry crushed red pepper
• 18 small lamb rib chops
• 3 tablespoons olive oil
• fresh rosemary sprig (optional)

1. Combine first 3 ingredients in small bowl.
2. Rub about 1/4 teaspoon mixture over each side of each chop.
3. Sprinkle chops with salt; place on plate.
4. Cover and refrigerate at least 30 minutes and up to 4 hours.
5. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat.
6. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare.
7. Transfer to platter; cover with foil.
8. Repeat with remaining oil and chops.
9. Garnish platter with rosemary sprigs, if desired.

garlic, rosemary, red pepper, chops, olive oil, rosemary

Taken from www.food.com/recipe/pan-fried-lamb-chops-with-rosemary-and-garlic-464409 (may not work)