lamb chops
					bulbs roasted garlic
					1/2 teaspoon dried thyme
					salt and ground black pepper to taste
					1 1/2 cups olive oil for marinating
					1 cup red wine
					3 tablespoons olive oil
					1 small onion, chopped

                                Place lamb chops in a shallow dish, and smear both sides
					with roasted garlic. 
				Season with thyme, salt, and pepper. 
				Cover with 1 1/2 cups olive oil, and refrigerate overnight.
				Remove chops and marinade from dish, and scrape off the oil, 
				which will have partially solidified in the refrigerator. 
				Place the chops back in the dish, and cover with red wine. 
				Refrigerate for 4 hours.
				Heat 3 tablespoons olive oil in a large heavy skillet over 
					medium-high heat. 
				Saute chopped onion until tender. 
				Place the lamb chops into the skillet, cover, and cook for 
					8 to 10 minutes on each side.