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Meal Instructions

Specimen #0071·CAST IRON·Easy

Cast Iron Seared Lamb Chops

Steakhouse-worthy lamb chops with a garlic-herb butter crust seared screaming hot in cast iron in just 10 minutes.

Cook temp

MED-HIGH HEAT

Total time

15m

FLIP AT

Serves

PULL AT

145°F

Ingredients

8 pieces Lamb Loin Chops — 1.25 inches thick

1 tbsp Avocado Oil

2 tbsp Unsalted Butter

3 cloves Garlic Cloves — crushed

2 sprigs Fresh Rosemary

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 tsp Garlic Powder

Equipment

Cast Iron Skillet

Meat Thermometer

Tongs

DirectionsGet to the point

1Pat 8 lamb loin chops dry and season generously with salt, pepper, and garlic powder.

2Sear in a screaming-hot oiled cast iron skillet for 4 minutes per side.

3Add butter, crushed garlic, and fresh rosemary; baste chops for 1 minute.

4Rest 5 minutes off heat; carry-over brings internal temp to 145°F.

Dad pro tip

Lamb chops are the steak of the fancy world but they are actually easier to cook. Four minutes a side, butter baste, done. If you can flip a burger you can sear a lamb chop. Just do not overcook these past medium or they turn into expensive rubber bands.

Kid adjustment

Slice the meat off the bone and cut into thin strips. Serve with a side of ranch dressing or ketchup for dipping.

Reheat

Reheat in a 350°F oven for 5 minutes. Do not re-sear or microwave as lamb dries out quickly.

BASIS: Lodge 12-inch cast iron skillet over medium-high heat; ThermoWorks instant-read verification to 130°F pull temp for medium-rare carry-over to 145°F.380 kcal · 35g protein · 1g carbs · 26g fat
USDA FoodData Central #174367

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Cast Iron Seared Lamb Chops