Lamb Chops

AKA “Intimidatingly Delicious Grown Up Lamb Chops”. Just like the Broiled Chicken Thighs this is really a non-recipe and it is absolutely GREAT. Even people who don’t like lamb like them, and they can be made “en moment” while everyone is hanging around having drinks in the kitchen before dinner. Everyone will be wowed as you effortlessly cook these fancy little chops. You will look cool.

Lamb Chops

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Yield: However many chops you want!

Author: Bebe Clement

Simple lamb chops that are perfect every time.

Time

• Prep: 5 mins
• Cook: 10 mins
• Total: 15 mins

Ingredients

• Lamb chops (cut into single chops not double) (ideally not Frenched but cool either way)
• Salt and Pepper
• 1 clove of garlic for every 4 chops you’re cooking
• 1 big TB minced rosemary (or any other fresh herbs you have floating around! Go wild! This amount doesn’t matter)
• 4 TB butter
• Lemon
• Required: cast iron skillet

Recipe

1. Pat your chops dry and season all over with salt and pepper. Get your cast iron screaming hot.
2. Working in batches lay your lamb chops down in the skillet and leave undisturbed for 2-3 mins. Flip and cook another 2 mins. When you flip you should see that the lamb is nicely browned – if it isn’t then your pan isn’t hot enough.
3. When all of the lamb is cooked turn off the heat. The skillet will still be zehr hot. Throw in the butter and as it sizzles use a wooden spoon to scrape up the extra bits from the lamb. Then add in your garlic and rosemary and cook for about 2 mins. Don’t let the garlic burn.
4. Arrange lamb on a platter and pour butter-garlic-herb-pan-sauce over everything. Sprinkle with flaky salt and a BIG squeeze of lemon. Serve immediately.