Marinated Lamb Chops

Perhaps your new favorite bean dish:

Pat the lamb chops with kitchen paper. Peel and coarsely chop the garlic cloves, stir together a marinade of herbs, garlic, olive oil and red wine and marinate the chops in it in a baking dish, or better still in a suitably sized freezer bag for at least 10 hours, turning occasionally to the other side.

To roast, drain the lamb chops, dry with paper towels. Heat a heavy, preferably cast-iron frying pan and sear the chops very quickly on both sides without adding oil, then roast them, turning, for six to seven minutes until pink, or possibly five minutes longer, then they are cooked through, according to your choice.

* After roasting, be sure to rest for two to three min, only then season with salt and season with pepper. Bring to the table on heated plates.

store, so take dried thyme, tarragon, oregano, basil and savory, perhaps sparingly anise, lavender and hyssop.

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