4 Rib Chops
1/2 cup freshly squeezed lemon juice
1/4 cup extra-virgin olive oil, plus more for pan
3 sprigs fresh rosemary, bruised
2 cloves garlic, peeled and crushed
1 teaspoons kosher salt
Freshly ground black pepper
1/2 cup white chicken stock
2 tablespoons butter
1/2 cup loosely packed basil leaves, plus additional for garnish
1/4 cup kalamata olives, pitted and coarsely chopped
In a non-corrosive dish lay lamb chops flat. Combine half the lemon juice, 1/4 cup olive oil, the rosemary, garlic, 1/2 teaspoon of the salt and pepper. Add the lamb, turn to coat with the marinade, cover. Let stand for 15 minutes at room temperature or up to 2 hours in the refrigerator.
Preheat a large skillet over medium heat. Add enough olive oil to coat the surface of pan. Pat chops dry and season on one side with salt and pepper. Place the chops seasoned side down in pan. Cook until crisp and brown, about 2 to 3 minutes. Season the top side with salt and pepper, turn, and continue cooking until just firm. An instant-read thermometer should register 130 to 135 degrees F. Transfer to a platter and tent with foil to keep warm. Allow the lamb chops to rest for 5 to 10 minutes.
Pour off any fat left in the pan. Return the skillet to medium heat. Add the chicken stock, using wooden spoon, scrape up the brown bits on the bottom of the pan. Add half the remaining lemon juice and simmer until the mixture is reduced to a glaze. This should take about 4 minutes. Add 2 tablespoons of butter until melted. Add the basil and olives and season. Return the lamb chops to the sauce. Turn to coat thoroughly. Arrange chops on a platter, pour sauce over chops and garnish with basil leaves.