Lamb Chops with Lemon Basil Sauce
Ingredients
- 1 cup freshly squeezed lemon juice
- 1/3 cup extra-virgin olive oil, plus more for sauteing
- 6 sprigs fresh rosemary, bruised
- 4 cloves garlic, peeled and crushed
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 8 rack lamb chops, trimmed (about 3 ounces each)
- 1/2 cup white chicken stock
- 2 tablespoons butter
- 1/2 cup loosely packed basil leaves, plus additional for garnish
- 1/4 cup kalamata olives, pitted and coarsely chopped
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