Drizzle with olive oil and add pepper flakes. To make slaw: Place tomatoes in a bowl and season with salt and pepper. Transfer to a plate and repeat with the remaining lamb chops. With tongs, pick up each lamb chop and sear around the edges. Do not move the lamb chops while they sear on each side. When it is hot, sear half the lamb chops until well browned, 3 to 4 minutes per side for medium-rare. Heat a 12-inch skillet over medium- high until nearly smoking, 3 to 4 minutes. Season both sides with garlic, salt, pepper and harissa. 1/2 cup packed fresh mint leaves, bruised and roughly choppedĪrrange lamb chops in a single layer in a 13-by-9-inch glass dish.1-1/2 cups halved red and yellow cherry tomatoes or quartered small plum tomatoes.Kosher salt and freshly ground black pepper, to taste.8 small rib or loin lamb chops (1-3/4 to 2 pounds total).A rack of lamb is lamb chops that haven’t been cut into individual chops.
#Cast iron lamb chops how to#
SEARED LAMB CHOPS WITH TOMATO AND MINT SLAįrom “Skillet Love: From Steak to Cake: More Than 150 Recipes in One Cast-Iron Pan” by Anne Byrn (Grand Central Publishing, $30) Adding a guide for how to cook lamb chops in the oven felt natural What Are Lamb Chops Lamb chops are one of the best cuts of lamb, making them expensive, but so delicious The meat is taken from the ribs and then cut into separate lamb chops. (Harissa comes not only in paste form, but also as a powdered seasoning blend that you can sprinkle on lamb, pork and chicken before cooking.) The refreshing slaw of tomato and mint and a dollop of yogurt cool things off nicely.” “You season lamb chops with garlic, salt, pepper and spicy harissa before searing. “The iron skillet delivers big, bold flavors, and, boy, is this recipe a great example,” Byrn writes. You could serve this main dish with hummus and pita bread, couscous or roasted cauliflower. Byrn’s recipe for lamb chops calls for cooking in batches in the skillet and then serving them with a tomato and mint slaw. Sausages, steaks and pork chops, I’ll cook entirely in the pan, but other cuts, like pork tenderloin, I’ll finish in the oven. I most frequently use my cast-iron skillet to quickly sear meats. That’s a lot of skillets to keep out at all times, but I don’t have to explain myself to Anne Byrn.īyrn, best known for her “Cake Mix Doctor” books, has a new cookbook out dedicated to cast-iron skillets called “Skillet Love” that will remind you of the joy and versatility of cooking in these hard-working, long-lasting and even multigenerational pans.Īs a dessert specialist, the Nashville-based Byrn had to include a few cake and cookie recipes, but she also takes readers through breakfast, lunch and dinner with 150 recipes, from fried green tomatoes to frittatas, hamburgers and scalloped potatoes. Rest the lamb for 20 minutes before carving.With the acquisition of my grandmother’s 10-inch cast-iron frying pan, with its near Teflon-level of seasoning, I now have three heavy-bottomed skillets on my stove. Transfer to the oven and cook, basting with the pan juices about every 5 minutes, until an instant-read thermometer reads 135 degrees F (or to preferred doneness), 30 to 40 minutes. Interlock the lamb bones from one rack with the other and return the racks to the pan meat-side down with the bones upright. Add the reserved marinade to the pan and cook for 2 minutes. Brown the lamb for 3 to 4 minutes, then remove to a plate. Brush the excess marinade off the lamb (reserve the marinade) and season with salt and pepper. Place a large cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil.
Let the lamb stand at room temperature for 1 hour. Recipes Lamb Chops with Garlic & Rosemary Recipe (Lamb Lollipops) Lamb chops seared to perfection in a cast iron skillet and drizzled with garlic and rosemary-infused drippings.
Cover and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours. Put the lamb racks on a rimmed baking sheet or in a baking dish and pour the marinade over the racks. In a small bowl, combine the garlic, rosemary, thyme, crushed red pepper and 1/2 cup of the olive oil.
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