| 7 | 70 | 706 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 10 min | 2 |
| 4 small chop (4oz) | Lamb chop (4-6 chops) |
| 1 tbsp | Rosemary, fresh (1-2 tbsp or 1 tsp dried) |
| 1 tbsp | Thyme, fresh (or 1 tsp dried) |
| 1 tbsp | Parsley, fresh (1-2 tbsp) |
| 2 tbsp | Extra virgin olive oil |
| 1 pinch | Sea Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Combine fresh herbs into a paste with the olive oil. If using dried add a bit more oil. add the salt and pepper. slather the chops with the fresh herb paste. let marinate for awhile (1 - 4 hours or even overnight). Bring to room temperature before cooking.
Heat a bit of oil in a cast iron pan and brown both sides of the chops. Finish in the oven at 400 f for 8 to 10 minutes. Let rest before serving.
To make AIP friendly omit: Black Pepper
Prep time reflex 1 hour of marinating.
| Meat | 3.0 |
