Rosemary Lamb Chops

Ingredients: nn4 ounces of lamb loin chops, trimmed nn3 tablespoons of fresh rosemary, chopped nn2 tablespoons of lemon juice nn½ teaspoon of oregano, dried nn¼ teaspoon of ground black pepper nn3 cloves of minced garlic nn¼ teaspoon of salt  nn nnDirections:  nn n

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1. Combine rosemary, lemon juice, minced garlic, dried oregano, salt,and pepper. Rub the lamb chops with the mixture. 

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2. Let the chop lambs rest in the mixture for at least 20 to 25 minutes. 

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3. Preheat oven on high heat. Put the cast-ironskillet inside the oven for about 10 minutes so the skillet will become very hot. This will seal the juice of the lamb and makes it moist. See to it also your skillet is large enough to hold all the lamb chops.   

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4. Once the pan is hot, place the lamb chops in it and cook it in the oven for 5 minutes, depending on the thickness of the lamb chops. Lamb is quickly cooked as both sides of the chops cook at once.

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