– Lamb Chops – Olive oil
Marinade: – Garlic cloves – Lemon zest – Lemon juice – Oregano & thyme – Rosemary – Red chili flakes – Fine sea salt – Black pepper – Olive oil
Lamb chops: Remove them from the refrigerator 30 minutes before cooking. Place them in a baking dish in a single layer.
Marinade: Mix all the marinade ingredients in a small bowl. Pour over the lamb chops and turn the meat into the marinade to coat it all over.
You can marinate the chops for the 30 minutes they need to reach room temperature or for 2-3 hours.
Add 1 Tbsp olive oil to the pan. Place the chops in the hot cast-iron skillet on the narrow fat side and cook the fat until a bit of it has been rendered.
Arrange them in a single layer in the pan and cook for 2 minutes. Then, flip with tongs and cook the other side for another 2-3 minutes.
Check: Don’t overcook; check the internal temperature with a meat thermometer. Rest the chops for 2-3 minutes before serving.
There are many options to consider. From salads to vegetables or plates of pasta, it’s important to find the right pairing to complement the bold flavors of the lamb.