Pan-seared lamb chops with rosé and tomatoes

How Maurice does it

1. 1

   Heat olive oil in a pan over high heat.

2. 2

   Sear the lamb chops on high heat for 1 minute per side.

3. 3

   Add whole garlic cloves, chopped tomatoes, sliced onion, and chopped red bell pepper to the pan.

4. 4

   Pour in the rosé wine and add lemon wedges, squeezing the juice over the dish. Season with salt and add thyme or rosemary.

5. 5

   Lower the heat and let it gently simmer for about 15 minutes, until the lamb is cooked through and the vegetables are soft.

6. 6

   Serve in a nice dish with fresh French baguette for dipping.