Pan-fried rack of lamb with lemon

Ingredients:

• 16 lamb cutlets on the bone (1 - 1.3 kg), clean the bones
• 3 cloves garlic, crushed
• 2 lemons, halved and thinly sliced
• 0.5 cups olive oil
• 6 sprigs of mint, leaves torn
• 4 large sprigs of rosemary, leaves torn
• 2 tsp paprika

Preparation:

1. Combine the garlic, lemons, olive oil, mint, and rosemary in a large bowl. Sprinkle the bone-in patties with paprika and season with salt and pepper to taste; add them to the bowl and toss to coat with the oil and herbs. Cover and marinate at room temperature, turning occasionally, for about 1 hour.
2. Heat a large cast-iron skillet over high heat. Fry the lemon-studded patties, a few at a time, until golden brown, about 3-4 minutes per side. Serve the rack of lamb with lemons.