1 rack of lamb, Frenched and cut into chops (usually between 7-8 ribs)
3 tablespoons lard, butter, or ghee
3 garlic cloves, minced
1 cup white wine
2 tablespoons fresh rosemary, minced
2 tablespoons fresh sage, minced
¾ cup extra virgin olive oil


1. Season the lamb chops on both sides with sea salt and set them aside.

2. In a large skillet, heat the lard, butter, or ghee over medium-high heat.

3. Once the fat is hot, add the seasoned lamb chops, and brown them on each side for 3-4 minutes.

4. Remove the chops from the pan, and set them aside.

5. Add the garlic to the hot pan, and saute it for 1-2 minutes.

6. Add the wine to the hot pan with the garlic to deg laze the pan, and whisk well. Let it simmer for 5-7 minutes, letting the wine reduce down just a bit.

7. Add the rosemary, sage, and extra virgin olive oil to the pan, and stir just until warm.

8. Add the lamb chops back to the sauce, and make sure the lamb is coated with the sauce.

9. Bring the chops to a simmer over medium heat for another 3-4 minutes.

10. Serve the lamb topped with the herb sauce, and season it with more sea salt, if desired.