Cast-Iron Seared Lamb Chops
These garlic herb pan-seared lamb chops are tender, irresistibly juicy, and bursting with flavor. They come together quickly for a perfect easy weeknight dinner and impressive enough to serve at a family holiday gathering or dinner party.
Servings: 3
Ingredients
- 1 Rack of lamb (about 1.5 lbs)
- 5 Rosemary sprigs
- 1 tbsp Rosemary, finely chopped
- 5 cloves Garlic, minced
- 5 cloves Garlic, whole
- 3 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 1.5 tsp Coarse kosher salt
- Freshly ground black pepper to tast
Instructions
- Make the marinade: In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Prep the lamb: Using a sharp knife, slice the rack of lamb in-between each rib bone into individual lamb chops – about 1 inch thick each.
- Marinate the lamb: Rub the marinade all over the lamb chops. Cover and refrigerate for 1 hour or up to 12 hours.
- Sear the lamb chops: Take the lamb chops out of the refrigerator 30 mins before cooking to bring them to room temperature. Heat a cast iron skillet over high heat, melt the butter, add a few springs of rosemary and 5 whole garlic cloves. Add the lamb chops and pan-sear for 2-4 mins per side, depending on the thickness and desired doneness of the lamb chops.
Notes
TEMPERATURE GUIDELINES FOR COOKING LAMB:
- Rare: 120-125 degrees F
- Medium-rare: 125-130 degrees F
- Medium: 130-135 degrees F
- Medium-well: 135-140 degreed F
- Well-done: 140+ degrees F