Sorry so late but I made this last week.
Ingredients:
·
1
pound lamb chops (lamb rib chops are what are pictured here)
·
2
Tbsp minced fresh rosemary
·
2
teaspoons salt
·
1
teaspoon freshly ground black pepper
·
1
garlic clove, minced
·
4
Tbsp olive oil, divided
METHOD
Before you start,
decide if you want your lamb chops rare or medium. If you want your lamb chops
rare in the center, you can cook them entirely on the stovetop. If you
want them a bit more cooked, and you have double rib chops (2 ribs per piece of
meat, each piece of meat about 1/4 of a pound), you will want to finish them in
the oven, at 400°F for a few minutes. Or you can cover the pan and remove from
the heat and just let sit for a few minutes.
1 In
a small bowl, mix the rosemary, salt, pepper, garlic, and 2 tablespoons of the
olive oil together. Coat the lamb chops with the mixture, massaging it into the
meat with your fingers. If you are working with double rib chops, cover and let
stand at room temperature for 30 to 45 minutes. (If you are working with single
rib chops, and you want the result to be rare, let the chops sit in the rub in
the refrigerator, do not let come to room temp or the thin ribs will easily
overcook when you sear them in the next step.)
2 Heat the remaining 2 tablespoons
olive oil in an oven-proof sauté pan over high heat. When the oil is shimmering
hot, sear the lamb chops on all sides, about 2 to 3 minutes per side. (If you
are working with single rib chops, sear only on two sides, and only a minute or
so on each side if you want the result to be rare or medium rare.)
3 At this point, if you want your lamb chops
rare, they are likely cooked enough. Remove them from the pan, cover them with
foil and let sit for 5 to 10 minutes before serving. If you would like your
chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep
them in the hot pan, remove from heat, and cover the pan for a few minutes.
Then remove from the pan to a plate or
Now what is really
important about making lamb is how you want to cook it. I used this site to
help me figure out how to cook it. (http://www.leanonlamb.com/cooking) I also
had to figure out what I wanted to pair it with. I decided on BROWN rice and broccoli.
