Lamb chops: Remove them from the refrigerator 30 minutes before cooking. Place them in a baking dish in a single layer.8 lamb chops
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.3 garlic cloves (grated) + 1 tsp lemon zest + 2 Tbsp lemon juice + 1 tsp oregano + 1 tsp thyme +1 tsp rosemary + ¼ - ½ tsp red pepper flakes + ½ tsp sea salt + ½ tsp pepper + 4 Tbsp olive oil
Marinating time: You can marinate the chops for the 30 minutes they need to reach room temperature or for 2-3 hours.
Heat the cast-iron skillet on medium-high heat. Add 1 Tbsp olive oil to the pan.
Place the chops in the hot pan on the narrow fat side and cook the fat for 2 minutes 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 (Note 6).
Rest the chops for 2-3 minutes before serving.
Racks of lamb that are cut into single chops. You can buy them already cut, or you can cut them yourself. One individual rib weighs about 2.5 oz/ 75 g.
Servings: 8 lamb rib chops serve 4 as an appetizer or 2-3 as a main dish.
The nutrition is calculated for 2 lamb chops per serving.
Preferably from an organic, unwaxed lemon.
For an authentic flavor, use pul biber – Turkish red chili flakes. Alternatively, use red pepper flakes or cayenne pepper to taste.
Internal temperature for lamb chops before and after resting: