Rosemary and garlic lamb chops

This was really good, and is easy. It's basically Giada De Laurentiis' recipe .

2 cloves of garlic, minced 1 tbsp. fresh rosemary 1 tbsp. fresh thyme cayenne pepper salt 2 tbsp. extra virgin olive oil

lamb chops, about 1 lb., 1/2 to 3/4" thick

Here are the ingredients for the marinade:

In the food process with the metal blade, combine the rosemary, thyme, cayenne and salt. Pulse. Add the olive oil and pulse. You'll probably need to scape down the sides a few times.

Here are the lamb loin chops I got. They're kind of expensive!

Trim the excess fat from the chops.

Rub the marinade onto both sides of the lamb chops. Marinate at least an hour in the refrigerator. I vacuum marinated for about 4 hours.

The original recipe calls for a grill pan, which makes sense, but I just cooked them in a regular sauté pan, since curiously I don't have a grill pan. Cook for 3 minutes then flip. Cook another 2 to 3 minutes until done.

Vacuum sealed. One serving (pair of chops) is for dinner tomorrow, one frozen for a future dinner, and the single one frozen to make rosemary lamb pita with tzatziki .

Here it is, served with garlic mashed potatoes.

Update December 24, 2016:I made it again but also made a batch of gravy from previously frozen lamb stock. It was delicious; I'll definitely make it this way in the future.