Ingredients

• Six 3/4-inch-thick lamb chops, Frenched
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly cracked black pepper
• 2 teaspoons herbes de Provence
• 1 1/2 teaspoons agave nectar
• 2 tablespoons chopped fresh mint

Instructions

1. Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
2. Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.