INGREDIENTS

• 2 tablespoons minced garlic
  
• 1 1/2 tablespoons chopped fresh rosemary or 2 teaspoons dried
  
• 1 teaspoon dried crushed red pepper
  
• 18 small lamb rib chop
  
• 3 tablespoons olive oil
  
• Fresh rosemary sprigs (optional)

PREPARATION

1. Combine first 3 ingredients in small bowl. Rub about 1/4 teaspoon mixture over each side of each chop. Sprinkle chops with salt; place on plate. Cover and refrigerate at least 30 minutes and up to 4 hours.
2. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Add 9 chops to skillet; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to platter; cover with foil.
3. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.