Lamb, a traditional springtime meat, eaten mainly on Easter, although enjoyed throughout the year is being serving this evening in a very fresh and healthy way. Lamb is an elevated flavor of meat that contains plenty of omega-3 from mainly being grass-fed, vitamin B, iron, selenium and zinc and can be prepared in so many ways. Although, the best way is with fresh herbs that compliment the taste. So why complicate a meal?I love using fresh herbs when I cook. I have a variety growing in my home that I can snip and use at my very whim! The aromatics are so lively that using anything else would be criminal. For these lamb chops I used fresh mint, parsley and rosemary that I finely chopped. I then added in some course kosher salt and freshly ground black pepper. I also added in about 3 plump cloves of fresh garlic that I finely chopped. I mixed them in a bowl with some amazing extra virgin olive oil, placed the mix in a large ziploc bag, added in the chops and carefully rubbed the chops every so gently with this fragrant mix. Then I layed them for a nap in the fridge for an hour. I removed the ziploc from the fridge and laid it on the counter for about 30 minutes. By doing this, you allow the meat to come to room temperature to prepare the meat to cook evenly in a hot skillet. Placing cold meat on a hot skillet creates uneven cooking and tough meat. And no one wants that. Place a cast iron grill skillet on medium-high heat until extremely hot, about 5 minutes. Then brush the pan with some high heat oil such as canola oil. Remove the chops from the bag and place them in the hot skillet. Allow to cook for 3 1/2 minutes. Once you place the chops in the pan use either your fingers or a tablespoon to press down on the meat to assist with the searing. Do not move the meat. Just allow it to do its great flavor action. Flip the chops over and cook for another 3 1/2 minutes. Remove the chops from the pan onto a plate and allow to rest for about 5 minutes before cutting into them. Then just simply enjoy!