iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Special Sunday Roast Chicken

Ingredients:
1 12-ounce unpeeled russet potato, well scrubbed, cut into 1-inch cubes
1 12-ounce yam (red-skinned sweet potato), peeled, cut into 1 1/2-inch cubes
2 large carrots, peeled, halved lengthwise, cut crosswise into 1 1/2-inch pieces
3 medium parsnips, peeled, cut into 1 1/2-inch pieces
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter, room temperature
2 tablespoons finely chopped fresh sage
1 garlic clove, pressed
1 4-pound organic chicken
1 teaspoon coarse kosher salt
8 cups coarsely torn red or green mustard greens
1 shallot, minced
1/2 cup dry white wine
1/4 cup water

Instructions:
Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.
Panang Tofu Curry

Ingredients:
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper
cut into 3/4-inch pieces

Instructions:
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
Available in the Asian foods section of many supermarkets and at Asian markets.
Scrambled Eggs with Smoked Salmon and Lemon Cream

Ingredients:
2 tablespoons sour cream
3/4 teaspoon fresh lemon juice
1/4 teaspoon (packed) finely grated lemon peel
1/4 teaspoon chopped fresh thyme
4 large eggs
1 tablespoon butter
1 large green onion, thinly sliced
2 ounces thinly sliced smoked salmon

Instructions:
Mix sour cream, fresh lemon juice, finely grated lemon peel, and chopped fresh thyme in small bowl. Season lemon cream to taste with salt and pepper.
Whisk eggs in medium bowl to blend; sprinkle with salt and pepper. Melt butter in medium nonstick skillet over medium heat. Add thinly sliced green onion and sauté 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute. Divide scrambled eggs between plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve.
Crispy Black Bean Tacos with Feta and Cabbage Slaw

Ingredients:
1 15-ounce can black beans, drained, 1/2 teaspoon ground cumin, 5 teaspoons olive oil, divided, 1 tablespoon fresh lime juice, 2 cups coleslaw mix, 2 green onions, chopped, 1/3 cup chopped fresh cilantro, 4 white or yellow corn tortillas, 1/3 cup crumbled feta cheese, Bottled chipotle hot sauce or other hot sauce

Instructions:
Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
Smoked-Tea-Infused Chocolate Pots de Crème

Ingredients:
6 1/2 ounces bittersweet chocolate, finely chopped, 2 1/2 cups heavy whipping cream, 2/3 cup whole milk, 1 teaspoon Lapsang souchong or other smoked tea, 1/2 cup sugar, divided, 6 large egg yolks, 1/2 cup chilled heavy whipping cream, 2 teaspoons sugar, 1/4 vanilla bean, split lengthwise

Instructions:
Place finely chopped bittersweet chocolate in large bowl. Bring heavy whipping cream, whole milk, and smoked tea to simmer in heavy medium saucepan over medium heat. Turn off heat; add 1/4 cup sugar and stir to dissolve. Steep tea uncovered 5 minutes.
Whisk egg yolks and remaining 1/4 cup sugar in medium bowl to blend. Gradually whisk hot cream mixture into yolk mixture, then strain over chocolate. Let stand 2 minutes. Whisk until chocolate is melted and custard is smooth. Cover and chill custard overnight.
Position rack in center of oven and preheat to 300°F. Divide custard among eight 3/4-cup ramekins or custard cups. Cover each ramekin with plastic wrap and arrange ramekins in large roasting pan. Carefully add enough warm water to roasting pan to come halfway up sides of ramekins.
Bake custards in water bath until just set in center, about 55 minutes. Remove ramekins from water. Uncover and refrigerate until cold, at least 6 hours. DO AHEAD: Custards can be made 1 day ahead. Cover and keep refrigerated.
Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean; whisk until peaks form. Dollop cream atop custards and serve.
Beef Chili with Ancho, Mole, and Cumin

Ingredients:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chile powder*
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste**
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2 teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)***
1/4 teaspoon cayenne pepper (optional)
Warm, freshly cooked or drained canned black beans or pinto beans
Chopped white, red, or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Tortilla chips or oyster crackers

Instructions:
Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chile powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. DO AHEAD: Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.
Set out garnishes as desired. Ladle chili into bowls and serve.
*Available in the spice section of many supermarkets and at Latin markets.
**Available in the Latin foods section of most supermarkets and at Latin markets.
***Also known as masa harina; available at many supermarkets and at Latin markets.
Tuscan Kale Chips

Ingredients:
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil

Instructions:
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Coffee Crunch Bars

Ingredients:
2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, room temperature
1 1/4 cups (firmly packed) dark brown sugar
2 tablespoons instant espresso powder
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1/2 cup sliced almonds

Instructions:
Preheat oven to 325°F. Whisk first 3 ingredients in medium bowl to blend.
Using electric mixer, beat butter and sugar in another medium bowl until blended, about 2 minutes. Add espresso powder and almond extract; beat 1 minute. Stir in flour mixture in 3 additions, mixing until just absorbed after each addition. Stir in chocolate chips and almonds (dough will be thick).
Turn dough out onto ungreased rimmed baking sheet. Using hands, press dough into 12-inch square. Pierce all over with fork at 1-inch intervals.
Bake until edges are lightly browned and beginning to crisp, 45 to 50 minutes. Cool on sheet 1 minute. Cut into 48 bars. Immediately transfer to rack; cool (bars will crisp as they cool). DO AHEAD: Can be made 5 days ahead. Store in airtight container at room temperature.
Garlic-Smashed Potatoes

Ingredients:
1 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
6 large garlic cloves, peeled
1 tablespoon extra-virgin olive oil
2 tablespoons (1/4 stick) butter
1/2 cup sour cream
3 tablespoons chopped fresh chives

Instructions:
Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.
Five-Spice Beet Soup

Ingredients:
4 2-to 2 1/2-inch-diameter beets, scrubbed, trimmed, unpeeled, each cut into 6 wedges (about 3 1/2 cups)
3 cups vegetable broth, divided
1 tablespoon olive oil
1 medium-size red onion, thinly sliced (2 cups)
1 celery stalk with leaves, stalk chopped, leaves sliced
2 teaspoons grated peeled fresh ginger
1/4 teaspoon (or more) Chinese five-spice powder*
Sour cream or plain yogurt

Instructions:
Place beet wedges in 4-cup glass measuring cup. Add 2 cups broth; cover with paper plate and microwave on high until tender, about 15 minutes.
Meanwhile, heat oil in heavy medium saucepan over medium heat. Add onion and chopped celery stalk; cover and cook until almost tender and translucent, stirring often, about 12 minutes.
Add beet mixture and 1 cup broth to onion mixture; cover and simmer 4 minutes. Mix in ginger and 1/4 teaspoon five-spice powder. Transfer to blender; cover and puree. Season soup to taste with salt, pepper, and additional five-spice powder, if desired; rewarm if necessary. Ladle soup into 4 bowls. Top with dollops of sour cream and sliced celery leaves.
*A spice blend available in the spice section of most supermarkets.
Catch-22 Cocktail

Ingredients:
6 tablespoons Batavia arrack, 6 tablespoons manzanilla Sherry, 6 tablespoons Clément Créole Shrubb, 6 teaspoons Homemade Chocolate Liqueur, Ice cubes, 4 orange peel strips

Instructions:
Chill 4 Martini glasses in freezer 30 minutes. Combine all liquors in cocktail shaker; add ice cubes and shake to chill. Strain mixture into cold glasses. Garnish each with orange peel strip.
Kale Salad with Pinenuts, Currants and Parmesan

Ingredients:
2 tablespoons dried currants
7 tablespoons white balsamic vinegar, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
1 teaspoon salt
2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise
2 tablespoons pine nuts, lightly toasted
Parmesan cheese shavings

Instructions:
Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.
Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl. Add kale, currants, and pine nuts; toss to coat. Let marinate 20 minutes at room temperature, tossing occasionally. Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.
Spice-Coated Rack of Lamb for Two with Arugula, Avocado, and Blood Orange Salad

Ingredients:
1 heaping tablespoon whole cumin seeds
1 tablespoon unsweetened cocoa powder
1 tablespoon mild-roast coffee, finely ground
1/2 teaspoon freshly ground black pepper
1 (8-bone; 24-to 26-ounce) rack of lamb
3 tablespoons canola oil
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
2 garlic cloves, peeled and smashed with back of knife
3 sprigs fresh thyme
Juice of 1 blood orange (about 1/4 cup)
1 tablespoon shallot, minced (from 1 small shallot)
3/4 teaspoon flaky sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 firm but ripe Haas avocado, peeled and cut into 1/4-inch-thick slices
2 cups (1 ounce) loosely packed baby arugula leaves
1 blood orange, peeled, segmented, and seeded
heavy-duty aluminum foil

Instructions:
Pre-heat oven to 400°F.
Using spice or coffee grinder, grind cumin to semi-fine powder, then transfer to small bowl. Whisk in cocoa powder, coffee, and pepper.
Rub exposed lamb bones with 1 tablespoon canola oil, then wrap each bone in foil, covering bones completely and leaving meat uncovered. Sprinkle both sides of uncovered lamb with kosher salt, then rub with spice mixture.
In heavy, 12-inch oven-safe sauté pan over high heat, heat remaining 2 tablespoons canola oil until hot but not smoking. Sear rack, meat side down, moving occasionally to prevent sticking, until deep golden brown and crust forms, about 2 minutes. Flip to sear underside in same manner, about 2 minutes, then sear bottom of rack in same manner, 2 minutes more.
Flip rack back to meat side up, then transfer pan to oven and roast 7 minutes. Add butter, garlic, and thyme to pan and continue roasting until thermometer inserted 2 inches into thickest part of lamb (do not touch bone) registers 130°F (for medium rare), 7 to 8 minutes more. Tilt pan to collect juices and spoon those over meat. Transfer lamb to rack with pan or plate underneath to catch juices and let rest 10 to 15 minutes.
In small bowl, whisk together blood orange juice, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gradually add olive oil and whisk vigorously to combine. (Vinaigrette can be prepared ahead and refrigerated, covered, up to 2 days. Whisk thoroughly before using.)
Divide avocado between two plates, fanning out slices over half of plate. Top with arugula and drizzle with vinaigrette. Top with blood orange segments and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Remove foil from lamb bones. Slice rack into 4 double chops and transfer to plates alongside salad. Serve immediately.
Goat Tacos

Ingredients:
3 dried guajillo or New Mexico chiles, wiped clean, 2 dried ancho chiles, wiped clean, 1 pound tomatoes, 3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg, 3 garlic cloves, 1 1/2 teaspoon dried oregano, 1 teaspoon distilled white vinegar, 5 whole black peppercorns, 3 whole cloves, 2 Turkish bay leaves or 1 California, 16 to 24 corn tortillas, sliced radishes, crumbled queso fresco, salsa verde, thinly sliced romaine or iceberg lettuce, chopped cilantro, chopped white onion, lime wedges

Instructions:
Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.
Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.
Preheat oven to 350°F with rack in middle.
Cut goat at joints to separate into pieces and put in a 3-quart shallow baking dish. Sprinkle all over with 1 1/2 teaspoons salt.
Drain chiles, discarding soaking water, and purée in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.
Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.
Preheat oven to 350°F.
Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.
Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.
Almond Cakes with Chocolate Passion-Fruit Sauce

Ingredients:
4 ounces almond paste (not marzipan)
1/2 cup sugar
8 tablespoons (1 stick) unsalted butter, room temperature
3 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
"Confectioners sugar for dusting", 5 ounces good-quality bittersweet chocolate, finely chopped
1/4 cup heavy cream
1/4 cup passion fruit juice, such as Loóza Passion Fruit Nectar
6 (1/2-cup) ramekins
food processor
stand mixer with paddle attachment

Instructions:
Preheat oven to 350°F. Butter and flour ramekins.
In food processor, process almond paste and sugar until mixture resembles fine sand, 10 to 15 seconds. Transfer to bowl of stand mixer fitted with paddle attachment, then add butter and beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down bowl as necessary, about 1 minute. Add vanilla and beat until incorporated, about 30 seconds.
In small bowl, whisk together flour, baking powder, and salt. Sift over almond paste mixture, then mix until incorporated, about 30 seconds.
Divide batter among prepared ramekins, smoothing tops. Transfer to baking sheet and bake until cakes are golden brown and springy to touch, about 30 minutes. Transfer to rack to cool while making sauce. (Cakes can be baked ahead, removed from ramekins, and frozen, wrapped tightly in plastic wrap, up to 1 week. Allow 4 hours for cakes to thaw at room temperature. To rewarm, place on parchment-paper-lined baking sheet and bake at 350°F for 10 minutes.)
Transfer chopped chocolate to small bowl.
In small saucepan over moderate heat, stir together cream and passion fruit juice. Bring to boil, then pour over chocolate and let stand 30 seconds. Using heat-proof silicone spatula, stir until smooth, about 30 seconds. Cover with plastic wrap and keep warm.
Pour about 2 tablespoons sauce into center of each plate.
Run small, thin knife around inner edge of 1 ramekin, then invert onto palm of hand and, using other palm, smack bottom of ramekin to release cake. Transfer cake to rack and sift confectioners' sugar over, then transfer to prepared plate. Unmold remaining cakes in same manner. Serve immediately.
Hot-Tin-Roof-Sundae

Ingredients:
1 cup sugar
1/4 cup water
1/4 cup light corn syrup
1/4 teaspoon cream of tartar
1 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter
1/2 teaspoon coarse kosher salt
1/2 teaspoon vanilla extract
4 ounces bittersweet chocolate (preferably 60% cocoa), chopped
3 cups reduced-fat (2%) milk
12 tablespoons cocoa nibs,* divided
6 tablespoons sugar
6 tablespoons light corn syrup
3 large egg yolks
1 tablespoon cornstarch
11/2 cups chilled heavy whipping cream
1/8 teaspoon coarse kosher salt
Chili-Lime Peanuts

Instructions:
Stir first 4 ingredients in heavy medium saucepan over medium heat until sugar dissolves, occasionally brushing down pan sides with wet pastry brush. Increase heat and boil until syrup is deep amber, swirling pan occasionally, about 10 minutes. Turn off heat. Add cream and butter (mixture will bubble up). Stir until any caramel bits dissolve. Stir in salt and vanilla. Add chocolate; stir until melted and smooth. DO AHEAD: Can be made 1 week ahead. Transfer sauce to medium bowl; cover and chill. Rewarm before using.
Bring milk, 6 tablespoons cocoa nibs, sugar, and corn syrup just to boil in heavy medium saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cover. Steep 20 minutes.
Whisk egg yolks and cornstarch in medium bowl until blended; gradually whisk in warm milk mixture. Return custard to same saucepan. Cook over medium heat, stirring constantly, until custard thickens and just begins to boil, 2 to 3 minutes. Strain custard into large bowl; discard nibs. Whisk in cream and coarse salt. Chill custard until cold.
Process custard in ice cream maker according to manufacturer's instructions. Transfer to container; mix in remaining 6 tablespoons cocoa nibs. Cover and freeze at least 6 hours and up to 2 days.
For each sundae, place 2 scoops ice cream in short tumbler; spoon warm sauce over. Sprinkle with Chili-Lime Peanuts.
Bits of shell-roasted cocoa beans; available at many specialty foods stores and from chocosphere.com.
Herb Roasted Lamb Chops

Ingredients:
4 large garlic cloves, pressed, 1 tablespoon fresh thyme leaves, lightly crushed, 1 tablespoon fresh rosemary leaves, lightly crushed, 2 teaspoons coarse kosher salt, 2 tablespoons extra-virgin olive oil, divided, 6 1 1/4-inch-thick lamb loin chops

Instructions:
Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.
Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.