Recipe Provided By"Well Seasoned Studio"
- 12 American Lamb rib chops, about 1-1/2-inches thick each
- 1-1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons grapeseed or canola oil
- 1 large or 2 medium garlic cloves, minced
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons fresh oregano, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon Dijon-style mustard
- 3 tablespoons extra-virgin olive oil
Season lamb chops on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. In a large pan preheated over high heat, add oil; sear lamb in batches, making sure not to overcrowd the pan. Cook lamb 2 minutes on first side; flip, cook 1 minute more. Transfer lamb to a rimmed baking sheet; continue with remaining lamb chops.
In a small bowl, combine garlic, parsley, oregano, lemon zest, mustard, 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Drizzle in oil; whisk to combine.
Place 1 heaping teaspoon sauce on top of each lamb rib chop; roast at 400°F 2 to 4 minutes, or until internal temperature reaches just under 130°F (for medium-rare). Allow lamb to rest for at least 5 minutes before serving.
Optional for serving: feta, tzatziki, roasted vegetables, rice pilaf or roasted potatoes.
- Cooking time depends greatly on lamb thickness. Thinner chops (1/2 to 3/4 inch) will be close to medium-rare after cooking on the stove top. Thicker chops (preferable!) will take longer and finish in the oven. Lamb chops are medium-rare at 130°F; they can be undercooked by a few degrees, as lamb continues cooking while it rests.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest