8 lamb loin chops (about 1-inch thick)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 to 4 cups extra-virgin olive oil
2 garlic cloves, crushed
2 sprigs fresh rosemary
Preheat oven to 225 degrees. Choose an ovenproof baking dish or pan large enough to submerge the chops without touching one another. Add rosemary and garlic to the pan and sprinkle chops with salt and pepper on both sides. Add chops to the pan. Pour olive oil into the pan, covering all chops completely, and place pan in the oven. After 20 minutes, turn chops over in the oil, and return pan to the oven for another 10 minutes. Using an instant-read thermometer, cook until desired doneness. (Temperature for medium is 145 degrees.) Remove lamb chops, lift them out of the oil, and place on a paper towel to drain. Before serving, sprinkle with sea salt, tomato, artichoke, and onion for garnish.
Source: Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar