Pan-fried Lamb

Ingredients

• 3 single bone lamb chops
• 4 cloves of chopped garlic
• 1 stalk of rosemary
• 2 table spoon of olive oil
• 2 table spoon of canola oil
• Salt& Pepper
• 1 tomato chopped
• A bunch of chopped parsley
• White wine vinegar
• 1 small onion

Steps

Marinating the lamb:

1. Sprinkle generous amount of salt and pepper on to the lamb. Mix chopped garlic, rosemary, and olive oil into a mixing bowl to create a marinate.
2. Massage the marinate onto the lamb and put them in a bowl. Refrigerate the lamb for at least 3 hours (rec. 6 hours or more).

Cooking the lamb:

1. Heat canola oil in a high heat non-stick pan (or skillet). Scrape off excess garlic and add flour on the sides of the lamb for crispiness.
2. Put lamb on to the sizzling hot pan for 1 minute 30 seconds on each side. Put the lid on the pan so that the water vapor will steam the other parts of the lamb 
3. Turn to medium heat, lid on for 2-3 minutes. Get a meat thermometer! Inside temperature of the lamb should be at 135F or 57C for medium rare. Let the lamb sit for 2 minutes before serving.

Tomato Vinaigrette

1. Place chopped tomato, onion, parsley, and garlic into the same bowl and mix! Reserve all the tomato juice that younger from chopping the tomato!!
2. Add salt, pepper, and white wine vinegar into the bowl and mix.  
3. Chill for 15 minutes and it's ready to serve!