Roasted Lamb Chops

10 Lamb Loin Chops
2-3 Tbsp Olive Oil
10 Pats of Butter
3-4 Tbsp Fresh Rosemary (chopped)
About 8 Fresh Garlic Cloves (chopped)
Fresh Black Pepper
Sea Salt
Lemon Peel (fresh or dried)
Sage
Oregano
Thyme
Marjoram
Basil
Parsley

Double a sheet of parchment paper on a cookie sheet & lay all of your lamb chops out on the parchment.
Beginning with sea salt, sprinkle half of your seasonings on top of each lamb chop. Gentle press in the seasonings with your fingers. Now flip them over gently & once again, beginning with your sea salt, sprinkle the remaining seasonings on top of the chops & press in with your fingers.
Let rest for about 20 minutes.

Preheat your oven to 400 degrees.

In a large oven safe cast iron skillet or Dutch oven (large enough to fit all of your chops at once), heat your olive oil over medium high heat until the oil is dancing. Use a splash screen to protect your hands… a Dutch oven is a bit taller but with a skillet, the splash screen is helpful.
Sear for about 3 minutes on each side.

Remove from the stovetop and place in your preheated 400 degree oven for about 10 minutes or until internal temperature in the thickest part is about 140-155 degrees, depending on your preference. (Medium well is 140-145, well done is about 150-155). We pulled ours out at 145 degrees, as the temp rises a bit while resting.

Let rest in the pan for about 5-10 minutes and then plate & serve immediately. We love serving them with a veggie & mashed potatoes with the pan drippings as a sauce.

​Delicioso! ❤️


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