5 TBSP INFUSED Herbs de Provence Olive Oil (divided)
1 cup INFUSED Lavender Dark Balsamic Vinegar
3 TBSP Lavender Infused Honey (or raw local honey)
To Taste Kosher Salt
To Taste Freshly ground Black Pepper
1/4 cup Parsley, finely chopped
Instructions:
Generously season lamb chops with Kosher Salt and Black Pepper. This should be done 20 minutes ahead to allow the salt to draw out the juices.
Heat 3 TBSP INFUSED Herbs de Provence Olive Oil in a cast iron skillet over high heat. Sear lamb chops on both sides for about 2 minutes per side. Turn heat down to medium low, drizzle the lamb chops with remaining INFUSED Herbs de Provence Olive Oil and cook for about 2 minutes longer,
Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.
Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan. Cook for 1 minute until mixture begins to thicken. Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)