Pan-Seared Lamb Chops
This recipe was originally posted as part of The Weekend Project. Click below to see the recipe in its entirety, or follow the directions below for additional recipe instruction.
http://www.saucemagazine.com/blog/?p=41710
Ingredients
2 garlic cloves, minced
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh oregano
1 tsp. kosher salt
Freshly ground black pepper to taste
12 bone-in lamb chops
2 to 3 Tbsp. olive oil
Preparation
• Day 1: In a large shallow baking dish, combine the garlic, rosemary, oregano, salt and pepper. Coat the lamb chops in the herb mixture, cover with plastic wrap, and refrigerate overnight.
• Day 2: In a large, heavy-bottomed skillet, warm the olive oil over high heat until it ripples, 3 to 5 minutes. Add the lamb chops and sear 3 to 4 minutes on each side until browned. Flip and sear the other side 2 to 3 minutes. Let rest on a cutting board 5 minutes before servings.
