American Lamb

• 8 lamb loin chops, (preferably American), about 1 1/2-inches thick
• 2 garlic cloves, minced
• 1/2 teaspoon chopped rosemary
• 2 tablespoons balsamic vinegar
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Salt and freshly ground pepper

1. In a resealable plastic bag, combine the lamb with the garlic, rosemary, vinegar, 1/4 cup of the oil and very generous pinches of salt and pepper.
2. Seal the bag and let sit at room temperature for 1 hour.
3. Drain the lamb, reserving the marinade.
4. Preheat the oven to 425.
5. Heat the remaining oil in a large ovenproof skillet until shimmering.
6. Add the lamb and cook until browned all over, about 6 minutes, turning once.
7. Add the marinade, transfer to the oven and roast for about 5 minutes longer for medium-cooked lamb.

loin chops, garlic, rosemary, balsamic vinegar, extravirgin olive oil, salt

Taken from www.foodandwine.com/recipes/american-lamb (may not work)