Pan-Seared Lamb Loin Chops
Garlic and rosemary-infused lamb chops seared and baked to perfection. Marbled outer crust with juicy, tender centers.
Equipment
- 1 fork
- 1 chef's knife
- 1 cutting board
- 1 Ziploc bag
- 1 cast iron pan
- 1 pair of tongs
- 1 heatproof plate
- 1 sheet aluminum foil
Ingredients
- 5 lamb loin chops
- .25 teaspoon salt
- .25 teaspoon black pepper
- .5 cups olive oil, plus 3 tablespoons for searing
- 4 cloves fresh garlic, peeled and minced
- 3 sprigs fresh rosemary
Instructions
For the Marinade
- In a large Ziploc bag, combine olive oil, garlic, and rosemary and massage with your fingers to evenly disperse.
- Remove the lamb from the packaging and pat them dry. Pierce each side several times with a fork to allow for the marinade to penetrate through the meat. Sprinkle each side with salt and pepper. Add the chops to the bag, massage to coat, and then refrigerate between 4-24 hours.
For the Lamb Loin Chops
- Preheat the oven to 425 F.
- Heat a cast iron skillet over medium heat. Add the reserved three tablespoons of olive oil to the pan until oil shimmers and the pan is ripping hot.
- Remove the lamb from the marinade and place into the cast iron skillet, being careful not to overcrowd the pan.
- Sear for 2 minutes on the first side, flip, then sear for another 2 minutes on the other side.
- Place the entire skillet in the oven and bake for 8-10 minutes, until the internal temperature reaches 130 F (medium-rare).
- Transfer finished chops to a heatproof plate, cover with aluminum foil, and let rest at room temperature for 15 minutes. Serve and enjoy!