Pan-seared and Roasted Lamb Chops

Name: Pan-seared and Roasted Lamb Chops
Prep time: PTM
Yield: 6 Servings
Ingredients: 4 large garlic cloves, pressed; 1 Tablespoon fresh rosemary leaves; 2 teaspoons coarse kosher salt; 2 tablespoons extra-virgin olive oil, divided; 6 x 1u00bc inch-thick lamb loin chops

By Leslie Blythe Lamb Roasting, Searing

April 1, 2016

If you like lamb, these Pan-seared and Roasted Lamb Chops are incredible. A meat thermometer is key to make sure you cook them to the desired doneness.

Yields: 6 Servings

Ingredients

4 large garlic cloves, pressed

1 Tablespoon fresh rosemary leaves

2 teaspoons coarse kosher salt

2 tablespoons extra-virgin olive oil, divided

6 x 1¼ inch-thick lamb loin chops

Directions

1Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

2Preheat your oven to 450 degrees Fahrenheit.

3Place an oven-safe frying pan on your cooktop and coat with a small amount of high heat cooking oil.

4Heat the pan over high heat until the oil just begins to smoke. Carefully add the lamb chops to the hot oil and sear on one side until well browned, about 2 minutes. Flip the chops and sear the other side until well browned, this side will take about 1 minute to fully brown.

5Transfer the entire pan, with the lamb chops inside, into the preheated oven.

6Roast the lamb chops to until they reach your desired level of doneness - 125 F for rare, 130 F for medium rare, 140 F for medium or 155 F for medium well when measured with your meat thermometer. Cooking times will vary depending on your desired level of doneness, but medium rare double-thick lamb rib chops should take about 5 to 6 minutes to finish in the oven.

7Remove the chops from the oven onto plates or a platter and rest for 3 to 5 minutes before serving.

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