Pan-Seared Lamb Chops

Prep Time: 5 minutes (plus marinating time)
Cook Time: 8 minutes
Total Time: 45 minutes (including marinating)
Servings: 2
One Serving: Half the rack of lamb chops

Calories & Macros per Serving:
Calories: 450 | Fat: 36g | Carbs: 0g | Protein: 32g

Ingredients:

• 1 rack of lamb

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 sprig rosemary, chopped (plus extra for garnish)

• 1 tablespoon fresh lemon juice

Instructions:

1. Cut the Lamb Chops:

   • Place the rack of lamb on a cutting board.

   • Using a sharp knife, cut between the bones to separate each individual chop.

2. Marinate the Lamb:

   • In a bowl or resealable bag, combine olive oil, minced garlic, salt, black pepper, chopped rosemary, and lemon juice.

   • Add the lamb chops and toss to coat evenly.

   • Let marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.

3. Heat the Pan:

   • Heat a cast iron skillet over medium-high heat.

4. Sear the Lamb:

   • Remove the lamb chops from the marinade and shake off excess oil.

   • Place the chops in the hot pan and cook for 3–4 minutes per side, or until a golden crust forms and the internal temperature reaches your desired doneness.

5. Enhance Flavor (Optional):

   • During the last minute of cooking, add a fresh sprig of rosemary to the pan for extra aroma.

6. Rest & Serve:

   • Transfer the lamb chops to a plate and let them rest for 5 minutes before serving.

Tips:

• Marinating Time: The longer the marination, the deeper the flavor. If short on time, 30 minutes at room temperature is enough.

• Pan Choice: If you don’t have a cast iron pan, use any heavy-bottomed skillet.

• Avoid Overcrowding: Cook in batches if needed to ensure a good sear.

• Serving Ideas: Pair with roasted vegetables, mashed potatoes, or rice.

• Extra Freshness: Squeeze a little more lemon juice over the lamb just before serving for extra brightness.