2 lamb chops
1 clove garlic, sliced
Sprigs of fresh herbs (preferably thyme, rosemary, or sage)
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
3 tablespoons apple juice
3 tablespoons olive oil, divided
Marinate lamb with garlic, herbs and 1 tablespoon of olive oil. Set aside for about 1 hour. Immediately before cooking, remove the garlic and herbs and rub in salt and pepper.
Preheat the pan over medium-high heat for about 90 seconds. Add in 1 tablespoon of olive oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat. Hold the chops using tongs and sear lamb fat cap down for about 2 minutes.
Lay the lamb chops down flat in the pan and sear both sides for about 1 minute each. Use a wooden spoon to baste the lamb with the fat. Once golden brown, gently poke the center of the lamb with the tip of your finger. Once you feel some resistance, remove from the pan.
Wipe off excess oil left in the pan with a paper towel. Add 1 tablespoon of oil and garlic and herbs from Step 1 in the pan. Sauté for about 1 minute over medium heat. Once fragrant, add in red wine vinegar and simmer for about a minute or until the sauce is reduced by half.
Add apple juice and reduce for another minute or until the sauce thickens. Once thickened, return the lamb chops into the pan. Coat lamb with vinegar sauce and serve.
If the suggested fresh herbs are not available, fresh parsley, basil or bay leaves will also go well with the dish.
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