Pan Roasted Petite Lamb Chops
Juicy lamb chops perfectly pan roasted for a quick and easy, yet impressive, main dish.
Cooking Steps
1. Add the Oil While Preheating the Pan
Add the oil and preheat the pan to 425°F/ 225°C (high).
- High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
2. Season the Lamb Chops
Generously season the lamb chops with kosher salt and black pepper.
- Petite Lamb Chops(1" thick)
- Kosher Saltas needed
- Black Pepper(freshly cracked)as needed
3. Add and Sear the Lamb Chops
Place the lamb chops in the pan and sear for 3-4 minutes or until the edges begin to roast.
- Petite Lamb Chops(1" thick)4
4. Flip and Sear the Lamb Chops
Using a pair of tongs, carefully flip the lamb chops and cook for 2 minutes or until the edges begin to roast. While the lamb cooks, prepare a plate or tray lined with paper towels.
5. Flip and Finish Cooking the Lamb Chops
Using the tongs, turn the lamb chops onto their fatty side and add the garlic and thyme. Cook the lamb for 45 seconds to 1 minute, basting the chops with aromatic oil every 30 seconds.
- Garlic Clove(skin on, crushed)1
- Thyme1 sprig
6. Remove and Rest the Lamb Chops
Turn off the heat and transfer the lamb chops to a paper towel lined tray or plate. Rest the chops for 5 minutes before serving.
7. Garnish and Serve
Sprinkle some fleur de sel over the chops and serve as desired.
- Fleur de Selas needed
Let’s Get Cooking!
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