Pan Seared Lamb Chops
Celebrate spring with these Pan Seared Lamb Chops! Each chop features a gorgeous golden crust, melt-in-your-mouth meat, and homemade herb artichoke sauce on top. A show-stopping meal for Easter, holidays, or weeknight dinners!
Servings: 8 lamb chops
Equipment
- Cast Iron Skillet
Ingredients
- 1 rack of lamb or 8 lamb chops, trimmed
- 1 pinch salt and pepper, to taste
- 1 tbsp olive oil
Herb Artichoke Sauce
- 1 tbsp each, rosemary, thyme and parsley (or cilantro), chopped
- 1/4 cup marinated artichoke, chopped
- 5 cloves garlic, pressed
- 6 tbsp olive oil
- 1 pinch salt and pepper, to taste
Instructions
- 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. Let the lamb chops soak in the salt while you work on the sauce. This will allow the chops to reach room temperature or close.
- Add all the sauce ingredients to a bowl. Make sure the herbs are well chopped, almost down to a grain like texture. The artichoke doesn't need to be chopped as small, but in small bits. Stir well. Add more oil if needed. Season with salt and pepper to taste.
- Bring a large cast iron skillet to heat but do not add oil until the skillet is hot. To know when the skillet is hot hover your hand about two inches away from the bottom, if your hand feels hot within 5 seconds that's a good point. Carefully add the oil. If needed add more than a tbsp of oil, so as long as you 'coat' the bottom of the pan but do not create a pool of oil.
- Using a pair of long kitchen tongs add the lamb chops one by one. If needed do this in batches but do not overcrowd it. 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. Take the temperature at this point, it should register 125F for medium rare to 145F for medium well. You may continue to cook and flip the chops until your preferred doneness.
- Transfer the chops to a plate and tent with aluminium foil. Allow it to sit for 10 minutes then serve with herb artichoke sauce.