Directions

1. Place the lamb chops in a shallow dish, then season on all sides with salt and pepper.
2. Combine ½ cup olive oil, garlic, and rosemary in a small bowl, then pour over the lamb chops. Marinate the lamb chops in the refrigerator for 1 hour, turning the chops over once midway through.
3. Heat the remaining olive oil in a large sauté pan over medium high heat until shimmering. Cook the lamb chops in the pan until brown and crusty, 3-4 minutes per side for medium rare. Transfer the lamb to a large platter and let rest at room temperature. While lamb rests, add the shallots to the pan and cook, stirring constantly, until the shallots begin to wilt and soften, 2 to 3 minutes.
4. Pour the apple cider into the pan, stirring to scrape up any browned bits from the bottom of the pan. Stir in the vinegar and honey, bring to a boil, then reduce heat and simmer for 5 minutes until the sauce is slightly thickened.
5. Pour any resting juices from the lamb into the sauce. Spoon the glaze over the lamb chops and serve immediately.