Place the lamb chops in a shallow dish, then season on all sides with salt and pepper.
Combine ½ cup olive oil, garlic, and rosemary in a small bowl, then pour over the lamb chops. Marinate the lamb chops in the refrigerator for 1 hour, turning the chops over once midway through.
Heat the remaining olive oil in a large sauté pan over medium high heat until shimmering. Cook the lamb chops in the pan until brown and crusty, 3-4 minutes per side for medium rare. Transfer the lamb to a large platter and let rest at room temperature. While lamb rests, add the shallots to the pan and cook, stirring constantly, until the shallots begin to wilt and soften, 2 to 3 minutes.
Pour the apple cider into the pan, stirring to scrape up any browned bits from the bottom of the pan. Stir in the vinegar and honey, bring to a boil, then reduce heat and simmer for 5 minutes until the sauce is slightly thickened.
Pour any resting juices from the lamb into the sauce. Spoon the glaze over the lamb chops and serve immediately.
Ingredients
8 Piancone Epicureo® Lamb Loin Chops
4 tbsp Morton® Kosher salt
1 tbsp, freshly ground
1/2 cup Roma® extra virgin olive oil, + 3 tbsp
2 tbsp Roma® Minced Garlic in Oil
1/2 oz Peak Fresh Produce® Rosemary, Fresh, chopped
