Mmm, lamb chops. Always in season in the freezer. So easy to prepare, but such a treat every time.
6 or so cloves garlic, peeled
1 1/2 tsp dried sage
1/2 tsp salt
Freshly ground black pepper to taste
1 Tbsp olive oil
4 large or 8 small lamb chops, at room temperature
Mince the garlic or mash it in a mortar and pestle if you have one. Add the sage, salt, pepper, and olive oil and stir to form a paste. Spread this all over the lamb chops, rubbing it in well. Let them sit for as long as you have time for (if more than an hour or so, refrigerate, bringing them back up to room temperature before cooking). Even 20 or 30 minutes is beneficial.
Preheat the broiler, then broil the chops for about 4 minutes on each side for medium rare (add another minute or so if you prefer them medium).