4 lamb chops, each about 1 ½ inch thickness
4 cloves of garlic, minced
2 sprigs of fresh rosemary, finely chopped
salt and pepper
Mix garlic, rosemary, 2 tablespoons of olive oil in a bowl. Rub the lamb chops generously with the mixture. Salt and pepper on both sides. Put lamb chops side by side in a glass bowl, cover with a plastic wrap and refrigerate overnight.
Pour 1 tablespoon of olive oil in a skillet and fry lamb chops on high heat for about 3 minutes a side, so that each side gets a nice brown color. Make sure chops don’t burn - turn them few times if needed to prevent burning. Fry chops for about 1 minute on the fat side to get it crispy and brown.