Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Servings
4
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, smashed
- 2 sprigs rosemary
- 1 teaspoon fennel seeds
- 1 lemon, (sliced)
- 8 American lamb rib chops, 3/4 - to 1-inch think, (seasoned with salt and pepper)
Directions
Heat a large cast-iron skillet (12-inch) over medium heat for 5 minutes. Add oil, garlic, rosemary and fennel seeds and cook 1 minute.
Increase heat to medium-high; add American lamb chops in a single layer and cook until golden brown on first side, 1 1/2–2 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, 1 1/2–2 minutes more.
If 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 degrees F for rare, 135 degrees F medium-rare, and 140°F for medium).
Transfer 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.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
