Mediterranean marinade of rosemary, thyme and garlic and a hot cast iron pan; restaurant quality lamb chops can be made at home in under 30-minutes.
Course Lifestyle, Meat
Cuisine Mediterranean
Keyword Cast Iron Lamb Chops
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
rest 15 minutesminutes
Total Time 50 minutesminutes
Servings 4servings
Equipment
Cast iron pan
Meat thermometer
Ingredients
12Rack of Lamb chopsserving 3 per person
2tbspCoarse salt
1/4cupDijon Mustard
4Fresh Rosemary finely chopped
8Fresh Thyme sprigschopped with 4 sprigs for garnish
4Garlic clovescrushed
2tbspOlive oil
2tbspButter
1tbspLemon juice
Instructions
Separate the chops so that they are in bundles of 3 chops per person. Slice between the 3 chops to open and expose both sides of the chops but leave them connected at the bottom.
Rub both sides of the chops with a little mustard. Sprinkle with coarse salt and allow to sit out room temperature for 15 minutes.
Preheat the oven to 425 and heat a large cast iron pan, or two, on top of the stove.
In a small bowl, mix together the finely chopped rosemary, thyme and garlic with olive oil. Rub this mixture on both sides of the chops.
In the cast iron pan, toss the butter in and the chops in to quickly sear all exposed sides of the chops. Turn quickly as each side takes on color.
Quickly drizzle the lemon juice and transfer the hot pan into the preheated oven and cook for about 15-minutes. Check to make sure the internal temperature is 120 degrees.
Remove the chops and allow to rest in the pan, on top of the stove for 10-minutes. Plate and serve.