Pan-Fried Lamb Chops with Rosemary and Garlic
['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)']
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.
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. Repeat with remaining oil and chops. Garnish platter with rosemary sprigs, if desired.
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