The Best Rosemary Lamb Chops Ever!
We bought thick cut Lamb Chops, melted down our Amazing Rosemary Butter and slathered the butter all over them. Then seared them in a cast iron pan with 4 tbsp. of EEOV and 2 Tbsp. more of the Rosemary Butter. Once both sides were seared, we finished them off in a hot oven of 400 degrees for 4-5 min. Came out perfect! Pared it with Red and White Cabbage sautéed in Perfectly Peach Butter also we added Red & Brown Rice (we flavored the boiled rice water with 1 tsp of Rosemary Butter too!) Oh remember those pan drippings from the chops lends for the perfect red wine reduction sauce.