1-Getting started with this herb crusted lamb shoulder chop: begins with simple prep work to set the stage for success. First, take the lamb chops out of the fridge about 30 minutes ahead to let them reach room temperature, which helps with even cooking. Pat them dry with a paper towel to remove any moisture, then season with 1 teaspoon sea salt and 1 teaspoon black pepper for that essential base flavor.

2-Making the Marinade: Next, blend the marinade ingredients together: 2 sprigs of rosemary about 4 inches each, 2 tablespoons fresh thyme, 1/4 cup packed fresh parsley, 6 garlic cloves, 1 shallot, 1/2 cup olive oil or avocado oil, 2 tablespoons red wine vinegar, 1 teaspoon sea salt or to taste, 1/2 teaspoon black pepper, and 1/2 teaspoon red crushed pepper if you want some heat. Once mixed, let the chops marinate for at least 2 hours, or up to 12 hours in the fridge, to soak in all that goodness and make the meat tender.

3-Cooking Steps: Preheat your oven to 400°F and heat 1 tablespoon of cooking oil or butter in a large oven-safe skillet over medium-high heat. Sear the chops for 2 to 3 minutes on each side until they brown nicely, basting with the marinade as you go. Then, pop the skillet into the oven and cook for about 10 minutes for rare or 15 minutes for medium, checking with a thermometer to hit 125-130°F for rare or 135°F for medium-rare.

4-After cooking, let the chops rest for 5 minutes in the skillet to keep them juicy. You can baste with any leftover marinade before roasting for extra moisture. Prep time is just 10 minutes, with 20 minutes of cooking, making the total time around 30 minutes plus marinating.