-
1
In a dish large enough to hold the lamb chops in a single layer, combine half the lemon juice, 1/3 cup olive oil, the rosemary, garlic, 1 teaspoon of the salt and pepper.
-
2
Add the lamb, turn to coat with the marinade and set aside for about 15 minutes at room temperature or up to 2 hours in the refrigerator.
-
3
Preheat a large skillet over medium-high heat, for about 1 minute.
-
4
Pat the chops dry and season on 1 side with salt and pepper.
-
5
Add enough oil to lightly coat the surface of the pan.
-
6
Working in batches if needed, add the chops seasoned side down to the pan.
-
7
Cook until crisp and brown, about 2 to 3 minutes.
-
8
Season the top side with salt and pepper, turn, and continue cooking until just firm and an instant-read thermometer registers 130 to 135 degrees F, about 1 to 2 minutes.
-
9
Transfer to a platter and tent with foil to keep warm.
-
10
Allow the chops to rest for 5 to 10 minutes.
-
11
Pour off any fat left in the pan.
-
12
Return the skillet to medium heat.
-
13
Add the chicken stock, and scrape up the brown bits on the bottom of the pan with a wooden spoon.
-
14
Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze, about 4 minutes.
-
15
Swirl in 2 tablespoons of butter.
-
16
Add the basil and olives and season.
-
17
Return the lamb chops to the sauce and toss and turn to coat thoroughly with sauce.
-
18
Arrange chops on a platter, pour sauce over shops and garnish with basil leaves.
