Pan Roasted Double Cut Lamb Chops
Ingredients
- 2 racks of lamb (8 bones per rack; about 2 pounds each), trimmed and frenched by your butcher
- 2 cups plus 3 tablespoons extra-virgin olive oil
- 10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish
- 10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
- 6 cloves garlic, thinly sliced
- 1 tablespoon Aleppo pepper (or 3/4 teaspoon red pepper flakes)
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- Flaky sea salt, for topping
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