Lamb Chop Appetizer

12 to 14 lamb chops (2 racks of lamb, cut into chops)

Salt and pepper to taste

3 teaspoons minced garlic

3 tablespoons Dijon mustard

1 tablespoon minced fresh rosemary

2 tablespoons olive oil, plus canola oil more for searing

Mint jelly for serving, optional

Combine minced garlic, Dijon mustard, minced rosemary, and olive oil and set aside.  Season lamb chops liberally with salt and pepper and rub them with the garlic mixture. 

Place the prepared lamb on a baking sheet, cover them and refrigerate them for 2 to 8 hours. 

After allowing them to marinate, heat a large sauté pan over medium-high heat. Add a drizzle of canola oil and when you know the pan is nice and hot, add lamb chops and cook 2-3 minutes per side without touching. 

Let the chops rest about 5 minutes before serving and enjoy. 

They will have to be cooked in batches so as not to crowd the pan. Serve as is or with mint jelly.