Name: Seared Lamb Loin Chops
Ingredients: 8 loin lamb chops, each 1 inch thick (about 2 pounds total); Coarse salt and freshly ground pepper; 2 tablespoons safflower oil

Our seared lamb loin chops are simply delicious. Enjoy them alongside fresh asparagus for a delectable springtime meal. 

Seared Lamb Loin Chops

lamb

salt and pepper

safflower oil

Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.

Made it in a cast iron pan and did it as shown. Came out great without having to heat up the oven...and the kitchen while it is 90 degrees outside.

Saw this on her cooking show, and made it this weekend. Turned out exactly as she promised. I added some Worcestershire Sauce to the chops, and had to sear them about 6 minutes on each side, but they came out juicy and still pink on the inside. Should have trimmed more of the fat, as there was a fair amount, but most stayed in the pan. As good as having steak!

Seared Lamb Loin Chops

Author : Martha Stewart

Ingredients

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