Pan-Roasted Double-Cut Lamb Chops

Name: Pan-Roasted Double-Cut Lamb Chops
Prep time: 50 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 2 racks of lamb, each weighing about 2 pounds, with 8 bones per rack, trimmed and frenched by your butcher; 2 cups plus 3 tablespoons of extra-virgin olive oil; 10 sprigs of rosemary, 8 of them stripped and roughly chopped, and 2 whole sprigs for garnish; 10 sprigs of oregano, 8 of them roughly chopped, and 2 whole sprigs for garnish; 6 cloves of garlic, thinly sliced; 1 tablespoon of Aleppo pepper (or 3/4 teaspoon of red pepper flakes); Kosher salt and freshly ground pepper; 3 tablespoons of unsalted butter; Flaky sea salt, for topping

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By AprilPublished Aug 14, 2023

Have you ever craved a succulent and flavorful dish that will impress your guests?

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Prep: 50 min
Cook: 35 min
Total: 50 min
Servings: 6

Method

Cut each rack of lamb into 4 double chops of equal thickness.
In a large bowl, combine 2 cups of olive oil, chopped rosemary, chopped oregano, garlic, and 2 teaspoons of Aleppo pepper (or 1/2 teaspoon of red pepper flakes).
Place the lamb chops in the bowl, bones facing up, and rub the marinade evenly over the meat.
Cover the bowl and refrigerate for at least 6 hours or overnight.
Preheat the oven to 400ËšF.
Remove the lamb from the refrigerator and use a paper towel to wipe off any excess marinade.
Season the lamb generously with kosher salt and freshly ground pepper.
Heat an extra-large ovenproof skillet over medium-high heat.
Add 3 tablespoons of olive oil to the skillet and heat until shimmering.
Place the lamb chops, rounded fat-side down, in the skillet and cook until well browned, about 4 minutes.
Flip the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side.
Turn the chops so the fat side is facing up and cook for an additional 2 to 3 minutes. (It's okay if some of the bones stick out of the skillet.)
Carefully pour off any excess fat from the skillet and transfer the skillet to the preheated oven.
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About this recipe

Introduction

Have you ever craved a succulent and flavorful dish that will impress your guests? Look no further than pan-roasted double-cut lamb chops. This dish is a true showstopper, combining the tenderness of lamb with a savory crust that will leave everyone wanting more. In this article, we will explore the art of pan-roasting lamb chops and delve into the secrets of achieving that perfect sear.

The Perfect Sear

Achieving the perfect sear on your lamb chops is essential for developing a delicious crust and sealing in the juices. Just like searing a steak, it's all about high heat and proper technique. Picture this: the lamb chop hits the hot pan, and you hear a sizzle, like music to your ears. The surface of the chop caramelizes, forming a beautiful brown crust that adds depth and flavor.

Choosing the Right Pan

To achieve that perfect sear, you'll need a pan that can handle high heat. A heavy-bottomed skillet, such as cast iron or stainless steel, is ideal. These pans retain heat well and distribute it evenly, ensuring a consistent sear on your lamb chops.

Preparing the Lamb Chops

Before you even think about searing, it's important to prepare your lamb chops. Pat them dry with a paper towel to remove any excess moisture. Season them generously with salt and pepper, or get creative with a marinade or spice rub. Allow the chops to sit at room temperature for a few minutes to ensure even cooking.

Searing to Perfection

Now, it's time to get that pan hot. Heat your skillet over high heat until it's smoking hot. Add a splash of oil to the pan and carefully place the lamb chops in the skillet, ensuring they have enough space to sear properly. Let them sizzle away for a few minutes, resisting the urge to flip them too soon. When the crust is a beautiful golden brown, it's time to flip and repeat the process on the other side.

Finishing Touches

Once your lamb chops are perfectly seared, it's time to add the finishing touches. You can go classic with a knob of butter, a sprig of rosemary, and a few garlic cloves. Or, get creative with a balsamic glaze, a drizzle of honey, or a sprinkle of fresh herbs. The choice is yours, and the possibilities are endless.

Conclusion

Pan-roasted double-cut lamb chops are a culinary masterpiece that will elevate any meal to the next level. With the right technique and a few key ingredients, you can create a dish that is both impressive and delicious. So, why not give it a try and wow your guests with your culinary skills?

Frequently asked questions

How long should I sear the lamb chops?: The searing time can vary depending on the thickness of your lamb chops. As a general rule, aim for about 3-4 minutes per side for medium-rare. Adjust the time accordingly for your desired level of doneness.
Can I use a different type of meat for this recipe?: While lamb chops are the star of this dish, you can certainly experiment with other cuts of meat. Pork chops or beef steaks can be pan-roasted using a similar technique.
What side dishes pair well with pan-roasted lamb chops?: The possibilities are endless! Some popular options include roasted potatoes, steamed vegetables, or a fresh salad. Let your taste buds guide you and choose sides that complement the flavors of the lamb.
Can I marinate the lamb chops before pan-roasting?: Absolutely! Marinating the lamb chops can add an extra layer of flavor. You can use a simple marinade with herbs, garlic, and olive oil, or get creative with different spices and seasonings.
How should I store any leftover lamb chops?: If you have any leftovers, store them in an airtight container in the refrigerator. They can be enjoyed cold or reheated gently in a pan or oven.
Can I use a different type of pan for searing?: While a heavy-bottomed skillet is recommended for achieving the best sear, you can use other types of pans such as non-stick or copper. Just be mindful of the heat and adjust accordingly.
Can I pan-roast frozen lamb chops?: It's best to thaw the lamb chops before pan-roasting to ensure even cooking. Thaw them in the refrigerator overnight or use the defrost setting on your microwave.
Can I use boneless lamb chops for this recipe?: Absolutely! Boneless lamb chops can be pan-roasted with great results. Just be mindful of the cooking time, as boneless cuts may cook slightly faster than bone-in chops.