Lamb is my second-favorite meat, the first being beef. Lamb has a very unique, bold flavor, so not everyone like it. It also tends to be fatty. In the US, happily lambs are not treated as badly as cows, which is another important advantage.
Intensely flavorful, lamb chops require minimal effort to taste amazing. Simply season with salt, pepper, garlic and rosemary; pan-fry for a couple of minutes on each side, and you have yourself a true delicacy. Your only concern as the chef is not overcooking your lamb chops.
- 8 single-rib lamb chops, about ½-inch thick
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Sprinkle the lamb chops with the salt, pepper, garlic powder and dried rosemary. Press to help spices adhere.
- Heat the olive oil in a large skillet (I actually use a double-burner griddle to accommodate all the chops in one batch) over high heat, about 3 minutes.
- Add the lamb chops. Cook 2-3 minutes on each side, aiming for an internal temperature of 145 degrees (medium-rare).
- Remove to a cutting board, loosely cover with foil and allow to rest 5 minutes before serving.