Roast Lamb Chops With Gremoulada

• 4 medium cloves garlic, divided
• 6 (8 oz) bone-in rib lamb chops, about 1-inches thick
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1/2 cup chopped fresh flat-leaf parsley
• 1-1/2 tablespoons grated lemon zest

1. Preheat oven to 450 degrees.
2. French the chops by stripping all fat and gristle from the bones, making them clean. Cut 1 clove of the garlic in half lengthwise and rub over meat on both sides. Brush both sides of chops with olive oil, and season to taste with salt and pepper.
3. Heat two oven-proof skillets over high heat on stove-top until almost smoking. Add three of the chops to each pan and cook without disturbing for 2 minutes. Remove from heat and turn chops. Transfer pans to the oven and roast 6 ro 8 minutes, until meat is cooked but still slightly pink in the middle.
4. While chops are roasting, place remaining garlic cloves, coarsely chopped, parsley and lemon zest in a mini-food processor. Pulse until mixture is finely chopped.
5. Arrange lamb chops on a serving platter and spoon 1 tablespoon gremoulada on each.

garlic, lamb chops, olive oil, salt, parsley, lemon zest

Taken from www.epicurious.com/recipes/member/views/roast-lamb-chops-with-gremoulada-1208249 (may not work)