Point of View Farm cookbook
Lamb Chops Recipe
Ten-Minute Pan-Seared Loin Chops
Serves 215 minutes
For food safety, cook whole lamb chops to at least 145°F and rest for at least 3 minutes. The existing recipe below describes a rarer finish.
Ingredients
- 4 Finnsheep loin chops, about 1 inch thick
- 1 tbsp neutral oil
- Kosher salt and pepper
- 2 tbsp butter
- 2 garlic cloves, smashed
- 1 sprig rosemary
Method
- 1
Pat the chops very dry and salt them 20 minutes ahead if you can.
- 2
Heat the oil in a heavy pan until it shimmers. Lay the chops down and don't move them for 3 minutes.
- 3
Flip, add butter, garlic, and rosemary, and spoon the foaming butter over the chops for 2–3 minutes, until a thermometer reads 130°F.
- 4
Rest 5 minutes on a warm plate before eating.