Bitsys Kitchen. Rosemary Marinated Lamb Chops

Rosemary Marinated Lamb Chops
2 teaspoons Crushed Rosemary Leaves 1 teaspoon Thyme Leaves 1 teaspoon Ground Black Pepper 1 teaspoon Garlic Powder 1/2 teaspoon salt 1 cup finely chopped onion	1/2 cup orange juice 1/4 cup dry white wine 3 tablespoons olive oil, divided 8 loin lamb chops, cut 1 to 1-1/4-inch thick, trimmed

Mix crushed rosemary, thyme, black pepper, garlic powder and salt in a bowl. Add onion, orange juice, white wine and 2 tablespoons olive oil. Whisk together and reserve 1/2 cup marinade mixture for later use. Place lamb chops in a zip lock bag; add marinade. Turn to coat. Refrigerate 30 to 60 minutes. Remove lamb from marinade and blot dry with a paper towel. (Do not remove onion pieces from chops). Heat remaining oil in a heavy skillet over medium high heat. Place lamb in skillet. Sear one side of lamb approximately 4 minutes or until well browned. Turn chops over and cook 4 minutes longer or until desired doneness. Add reserved marinade and simmer 2 minutes. Remove lamb to a serving plate. Pour reduced marinade over lamb.