As a child lamb was one of my favorite dishes! In fact, my father used to say I had the most expensive taste out of my siblings because while they wanted a hamburger or pasta at restaurants I always singled in on the rack of lamb. My favorite smell in the kitchen is my mom’s Assyrian Lamb Stew because it instantly transports me back to my childhood and spending time in the kitchen with my mom. It’s only fitting that I spent a long time perfecting my cooking method for lamb chops. While I love simple recipes of just throw it in the oven and be done, I have found that a reverse sear makes the perfect crust for a rare to medium rare lamb chop! Along with a few other techniques such as salting and drying the lamb chops, the reverse sear a sure way to get to peak flavor and color on a lamb chop. Follow along below for my favorite lamb chops! Enjoy!
1lb Lamb Loin Chops
1 Tablespoon Kosher Salt
Pepper to Taste
1 Tablespoon Butter
1Tablespoon Olive Oil
2 Cloves Garlic
3 Sprigs Fresh Rosemary
3 Sprigs Fresh Oregano
lemon Wedges (optional)
-At least 4 hours before serving, 8 is better, lay out the lamb chops on a wired rack over a baking sheet and evenly salt both sides of the lamb chops. Place the chops uncovered in the fridge for 4-8 hours.
-Preheat oven to 400 and remove lambchops from the fridge.
-Allow chops to come to room temp and blot both sides with a paper towel.
-Sprinkle with black pepper before placing chops in a cold cast iron pan and putting in the oven.
-Bake for 10 minutes for rare, 12 for medium rare, and 15 for medium.
-Remove cast iron pan from the oven, remove lamb chops from the pan and temporarily place them on a wired rack.
-With the stove top burner on high quickly add butter and olive oil to pan, toss in garlic cloves and herbs, swirl with a spoon, and then place lamb chops back in the pan.
-Quickly sear for 2 minutes on each side constantly swirling the butter and olive oil mixture mixture and spooning it over the top of the cops.
-Once beautifully browned and a crust has formed remove the chops from the pan and serve.
-Squeeze a lemon wedge over if desired for a blast of sweet acidity.
-I would pair this with a nice Cabernet Franc or a GSM from the Côtes du Rhône.
If you have a small cast iron pan you can do the sear in half batches to ensure the evenly brown. If you are preparing this for one half the recipe for one serving and one round of leftovers.