Recipe Provided By"The Brown Table"
For the lamb:
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, peeled and grated
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 1 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 American lamb loin chops (about 2 lbs. total weight), bone-in about 1 inch thick
- 1 teaspoon ground sumac
For the tomatoes:
- 1 pound medium tomatoes
- 3 tablespoons chopped mint
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon apple cider vinegar
- Kosher salt
In a small bowl mix 3 tablespoons of the olive oil, garlic, black pepper, salt, Aleppo, and oregano. Rub this mixture over the lamb chops, and leave covered in a medium bowl or plate for 1 hour in the refrigerator.
When ready to cook, preheat the oven at 400 degrees F.
Heat a cast iron or oven-proof skillet over high heat. Add the oil and swirl the pan to coat well. When the pan is hot, add the lamb chops, sear on each side for about 2 minutes, till they start to turn light brown. Transfer the skillet to the oven and cook till the lamb chops reach an internal temperature of 145 degrees F. Remove the chops from the pan and place them in a serving dish and cover with foil.
While the lamb rests, prepare the tomatoes. Place the tomatoes in a medium bowl. Add the mint. Add the olive oil and vinegar, season with salt and toss to coat well.
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