Name: Lamb Chops with Frizzled Herbs
Yield: 8
Ingredients: 1/2 c. extra-virgin olive oil -; 1/4 c. red wine vinegar -; 8 large garlic cloves -; 1/4 c. rosemary leaves -; 2 tbsp. rosemary leaves -; 24 frenched lamb chops -; Vegetable oil -; 16 sage leaves -; 1/4 c. flat-leaf parsley leaves -; Kosher salt and freshly ground pepper -

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Ingredients for - Lamb Chops with Frizzled Herbs

1. 1/2 c. extra-virgin olive oil -

2. 1/4 c. red wine vinegar -

3. 8 large garlic cloves -

4. 1/4 c. rosemary leaves -

5. 2 tbsp. rosemary leaves -

6. 24 frenched lamb chops -

7. Vegetable oil -

8. 16 sage leaves -

9. 1/4 c. flat-leaf parsley leaves -

10. Kosher salt and freshly ground pepper -

How to cook deliciously - Lamb Chops with Frizzled Herbs

1. Stage

In a large glass baking dish, whisk the olive oil, vinegar, garlic, and 2 tablespoons of the rosemary. Add the chops to the marinade and turn to coat. Let stand for 30 minutes.

2. Stage

Meanwhile, in a small saucepan, heat 1/2 inch of vegetable oil until shimmering. Add the remaining 1/4 cup of rosemary leaves to the hot oil and fry for 15 seconds. Using a slotted spoon, transfer the rosemary to paper towels to drain. Fry the sage leaves until the bubbles in the oil subside, about 45 seconds; transfer to the paper towels. Add the parsley leaves to the hot oil and cover the pan immediately to avoid splattering; fry for 15 seconds, then add to the other herbs. Season the herbs with salt.

3. Stage

Heat a grill pan. Scrape the marinade off the lamb chops and season the chops with salt and pepper. Working in batches, grill the chops over moderately high heat, turning once, just until pink in the center, about 6 minutes total. Transfer the lamb chops to plates, sprinkle with the frizzled herbs, and serve.