|(Photos by Wendy maeda/globe staff)|
|8||lamb rib chops|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|2||tablespoons chopped mixed rosemary, thyme, and oregano|
2. In a large nonstick skillet, heat the oil, swirling the pan around so it coats the bottom. When it is hot, add 4 lamb chops. Cook without moving for 3 minutes. Turn and cook the other sides for 3 minutes more. Repeat with the remaining chops. They should be cooked through but pink in the center.
3. Arrange on a plate and sprinkle with the herbs. Sheryl Julian