Just one of the many benefits of using a cast iron pan is the impressive golden brown color that you can achieve on your lamb chop. Plus, we love the addition of seared lemon slices in this recipe!
Prep: 5 mins
Cook: 10 mins
Yields: 4 Servings
3 tbspolive oil
3 clovesgarlic; smashed
1 tspfennel seeds
1 lemon; sliced
8 American lamb rib chops; 3/4 - 1 inch thick
salt and pepper; to taste
1Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
2Salt and pepper lamb rib chops to taste.
3Increase heat to medium-high; add rib chops in a single layer and cook until golden brown on first side, 1½–2 minutes. Move garlic and rosemary around the pan to avoid burning, setting on top of chops if needed. Flip chops and continue to cook until golden brown on second side, 1½–2 minutes more.
4If you have an instant-read thermometer, cook to desired doneness by temperature; insert the thermometer into the center of the meat, but not touching the bone (125°F for rare, 135°F medium-rare, and 140°F for medium).
5Transfer chops to a serving platter and drizzle oil and spices over top. Add lemon slices to now-empty hot pan and sear for 1 minute on each side; add to platter with chops and serve.
Recipe and photographs courtesy of the American Lamb Board and Zestful Kitchen
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