Lamb Chops (4)
with a paper towel, then add
Sea Salt (1 tsp)
Ground Black Pepper (1/2 tsp)
on both sides.
In a small bowl, whisk together the
Lee Kum Kee Hoisin Sauce (1/4 cup)
Jarred Minced Garlic (1/2 tsp)
Heat a skillet with
Olive Oil (1/2 Tbsp)
on high heat and toss in the
Fresh Rosemary (3 sprigs)
Sear both sides for 1 minute, then pour in the Hoisin and garlic sauce mix, reducing heat to low.
Turn the chops one more time to coat in the sauce, cooking for about 5 minutes.
Take them off and let rest for 5 minutes before eating or slicing. Serve with more fresh rosemary if desired.