First things first, I didn't have my camera when I cooked this meal, so I used my iPhone. The food tastes and looks so much better in person, but nonetheless, lamb is an acquired taste. I love it but there are those who don't. I'm so happy that I have acquired the taste for this tender cut of meat. Lamb cooks in under 20 minutes and should be served medium. If you serve it medium well or well done, you are going to have a tough rubbery slab of meat. It's fairly inexpensive at a Farmer's Market or Speciality Grocery Store compared to other red meats. This little tender meat is NOT good for reheating, so eat it in one night and wash it down with a glass of wine. I quite frankly eat it every chance I get (payday).
- 1 1/2 lb. Rack of Lamb Chops, separated
- 12 Garlic Cloves
- 1/2 c. Fresh Rosemary
- 4 tbsp. Grapeseed Oil
- 2 tbsp. Kosher Salt
- tsp. Garlic Powder
- 2 tbsp. Cracked Black Pepper
- Preheat oven to 400 degrees.
- In a medium skillet, saute rosemary and garlic in olive oil. Remove and drain on a paper towel.
- Season chops with salt, pepper and garlic.
- In a cast iron skillet, pan sear lamb chops 3-4 minutes per side.
- Top the lamb chops with garlic & rosemary, then bake in the oven for approximately 4 minutes.
- Remove from oven and rest 3 minutes before serving.