Lamb chops are one of my absolute FAVORITE cuts of meat. While I can probably come up with a bunch of fancy things to do with them, I typically make them just like this – simply seasoned and properly cooked to a medium-rare level of doneness. When in doubt, this technique will give you nicely cooked meat nearly every time. The amount of both searing and oven-baking time may vary with the thickness of the cut of meat you're cooking, but the method remains the same. Enjoy!
- 1 Tbsp bacon fat or coconut oil
- 8 lamb rib chops
- 1 tsp ground, dried rosemary
- 1/2 tsp coarse sea salt
- ground black pepper to taste
Preheat the oven to 400ºF.
Heat a large, oven-safe cast iron or stainless steel skillet over medium-high heat and melt the bacon fat in the pan.
Season the lamb chops with the rosemary salt blend generously on both sides. Add ground black pepper to taste.
Sear each side of the chops for 2 minutes, then place the entire pan into the hot oven for 2 minutes.