Directions:

Heat cast-iron or heavy- bottomed saucepan over medium-high heat until hot and barely smoking.

Brush lamb chops with olive oil and minced garlic.

Season liberally with salt and pepper.

Place on pan for 3 minutes a side or until medium-rare.

Remove lamb chops from pan and let sit uncovered for 5 minutes.

Serve with creamy red chile grits.

Red Chile Grits

• 2 tablespoons olive oil
• 3 fire-roasted red bell peppers, skins peeled and seeded, medium dice
• 4 cloves roasted garlic
• 1 small red onion, medium dice
• 1 tablespoon butter
• 4 cups chicken stock
• 1/4 cup heavy cream
• 1 cup grits
• 2 cups shredded manchego cheese
• 1/4 cup chopped chives
• Salt and pepper to taste

In a hot sauce pot, add olive oil, roasted peppers, garlic and onion.

Stir until well incorporated, then add butter.

Melt the butter down, then add chicken stock and cream and bring to a boil.

After liquid comes to a boil, turn down the heat to medium-low and stir in grits and cheese.

Keep stirring thoroughly until the grits are cooked all the way.

Add chives, salt and pepper.

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