LAMB LOIN CHOPS WITH LEMON AND GARLIC

Lamb Loin Chops with Lemon and Garlic image

Provided by Marilena Leavitt

Time 13m

Yield 4

Number Of Ingredients 7

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8 med. lamb loin chops, about 2 lbs.
1 tsp. sea salt
½ tsp. freshly ground black pepper
2 tsp. dry Greek oregano
2 cloves garlic, minced
4 TBSP. olive oil
1 med. lemon, sliced thinly

Steps:

Remove chops from refrigerator and pat them dry. Sprinkle both sides with the black pepper, oregano and garlic. Add half of the olive oil and rub both sides well. Let the chops sit at room temperature for about 45 minutes. When ready to cook, sprinkle both sides with the sea salt.
Heat the rest of the olive oil in a large cast iron pan over medium high heat. When the pan is hot, place the chops meat-side down in the pan, making sure you do not crowd the pan.
Let the lamb brown, about 3 to 4 minutes on each side depending on the heat of your pan and the size of the chops. Once browned on one side, turn the chops over and brown the other side. Quickly sear the fatty and bone edges of the chops as well. (If you have a grill, use it for even better flavor!)
Add the slices of lemon to the pan and shake the pan to distribute evenly (the lemon provides the acidity to help deglaze the pan).
Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking. Use an instant read meat thermometer to check. Remove the meat from the pan at 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.
Place the chops on a plate and cover with foil (this is very important). Let them rest for 10 minutes. Serve with the lemon slices, fresh rosemary and the accumulated pan juices.