Lamb Chop Recipe
This lamb chop recipe uses a simple marinade on the chops that are then flash-seared on each side and finished off with baking in the oven.
Servings: 4 servings
Equipment
- 10" Cast Iron Skillet
Ingredients
- 8 lamb chops
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- In a large, shallow glass dish, stir together olive oil, lemon juice, garlic, rosemary, salt, and pepper. Add lamb chops and turn to coat in the marinade. Cover and let marinate at room temperature for 30 minutes.
- When ready to cook, preheat the oven to 400°F and heat an oven-safe cast iron skillet over medium high heat. When heated, use tongs to transfer the lamb chops to the cast iron skillet and discard any remaining marinade.
- Cook on one side for 3 minutes, flip and then immediately transfer to the oven in the same skillet to finish cooking. Bake in pre-heated oven until a thermometer inserted into the center reads 5 degrees below desired final temperature (4-5 minutes for 135 degrees F, which will rest up to 140°F after resting for a medium temperature).
- Remove chops from the oven and from the cast iron skillet and let rest for 5 minutes. Serve with any grain and/or salad of choice.
Video
Notes
Storage: Store in the refrigerator in an airtight container for up to four days.
Nutrition
Serving: 2chops | Calories: 667kcal | Carbohydrates: 1g | Protein: 84g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 257mg | Sodium: 346mg | Potassium: 1090mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 8mg
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