Follow our instructions for best results!
Pat dry the rack of lamb with a paper towel. Trim the fat layer from rack of lamb then separate the chops by cutting down between each rib bone. Season with salt and pepper on both sides.
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Add all the sauce ingredients to a bowl. Stir well. Add more oil if needed. Season with salt and pepper to taste.
2
Bring a large cast iron skillet to heat. Carefully add the oil.
3
Using a pair of long kitchen tongs add the lamb chops one by one. Once you place the lamb chops down do not move them. Let them cook for 3-5 minutes depending on how well you like yours done, then flip to the other side and do the same.
4
Transfer the chops to a plate and tent with aluminium foil. Allow it to sit for 10 minutes then serve with herb artichoke sauce.
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