Pan Seared Oven Roasted Lamb Chops

We drove to Laurelhurst Market to buy some Tails & Trotters pork chops, Hawley Ranch lamb chops and couple of Creekstone NY steaks.  Had the pork chops for lunch.  Tomorrow we try the lamb chops and leftover mashed potatoes and sauteed mushrooms!

Marinade

2 Tablespoons fresh thyme, lightly crushed (chopped fine is ok)
2 Tablespoons fresh rosemary leaves, lightly crushed (chopped fine is ok)
2 Tablespoons fresh marjoram leaves, lightly crushed (chopped fine is ok)
grated lemon peel from 2 medium lemons
2 Tablespoons lemon juice
(salt opt)
4 Tablespoons extra-virgin olive oil 
6 1 1/4-in lamb chops

Mix ingredients in a large freezer bag.  Add chops; turn to coat.  Marinate at room temperature for about 30-60 minutes or in the refrigerator 3-4 hours.

Preheat oven to 400°F (best using convection oven setting).  Heat 2 Tablespoon of olive oil in Dutch Oven over high heat.  Add lamb; cook until brown 4 minutes on each side.  Transfer Dutch Oven to oven and roast lamb chops for 16 minutes for well done (for medium-rare, brown 3 minutes and roast for 10).  

17 Aug 2012:  delicious!