Ingredients

• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh oregano
• 1 tablespoon garlic powder
• 2 teaspoons ground black pepper
• 12 lambs chops
• 0.5 cups olive oil
• 1 medium onion , chopped
• leaves from 1 celery stalk , chopped
• 2 tablespoons salt
• 1 cup water , or as needed
• 2 tablespoons chopped fresh parsley

Instructions

1. 1 Combine basil, rosemary, oregano, garlic powder, and pepper in a bowl. Season one side of the lamb chops with 1/2 of the seasoning mixture.
2. 2 Heat olive oil in a large, deep frying pan over medium-high heat.
3. 3 Place each chop, seasoned-sides down, into the heated pan. Season the second side of the lamb chops with the remaining spice mix. Brown both sides quickly, 3 to 5 minutes. Reduce the temperature to medium and add onions. Cook and stir until onions sweat and start to turn translucent, about 5 minutes.
4. 4 Add celery leaves and salt, and enough water to just cover the chops. Let simmer and reduce over medium heat until water has evaporated, 20 to 30 minutes. An instant-read thermometer inserted into the center of a chop should read at least 140 degrees F (60 degrees C).
5. 5 Serve family-style on a platter using the remaining reduction as a sauce. Sprinkle parsley on top.

Nutrition per serving