Lamb Chops with Horseradish

1. 1

   Bring the lamb chops to room temperature.

2. 2

   Season the sides that will be on top with the freshly ground rock salt and black pepper.

3. 3

   Heat some olive oil in a skillet over medium heat.

4. 4

   Place the lamb chops with the seasoned side down.

5. 5

   Sprinkle with rock salt and black pepper.

6. 6

   When the edges start to brown, peak at the bottoms and turn them over if golden brown.

7. 7

   Once the other side is browned, wipe the excess oil from the pan with paper towels.

8. 8

   Pour the white wine over the lamb chops, cover and braise them until the blood stops rising to the surface.

9. 9

   Serve the lamb chops, baby salad greens and cherry tomatoes on a plate with horseradish and they are done!

10. 10

    Here's how they look when cut.

11. 11

    Lamb chops cooked rare taste wonderful.

* Per serving · 4 servings · Values may vary.