- 4 shoulder lamb chops, about 3/4-inch thick each
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 teaspoons Essence 
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely sliced yellow onion
- 2 cloves garlic, crushed
- 24 black olives, pitted
- 1 1/2 teaspoons grated lemon zest
- 8 sprigs thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 cup aged balsamic vinegar
- 1/4 cup Montepulciano (or any dry red wine)
- 1 teaspoon crushed red pepper flakes
- Maccheroni alla Chitarra Aglio e Olio
- Season the chops on lightly on both sides with salt and pepper. Combine the flour and Essence in a shallow bowl. Add the chops to the flour and turn to coat evenly, shaking to remove any excess.
- In a large, deep skillet, heat the oil over medium-high heat. Add the lamb and cook for 4 minutes. Turn the chops, and add the onions, garlic, olives, zest, and 4 sprigs of the thyme. Cook, stirring, until the onions are wilted, 3 minutes. Add rosemary and cook for 1 minute. Increase the heat, add the balsamic vinegar and wine, and stir to deglaze the pan. Turn the chops and cook for 1 additional minute for medium-rare. Transfer the chops to 4 large plates, top with the sauce, and garnish each plate with 1 sprig of thyme.
- Serve immediately. Serve on Maccheroni alla Chitarra Aglio e Olio.