Roasted Lamb Chops

Lamb loin chops seared in cast iron and basted with garlic, rosemary and Lemon Pepper butter.

You'll need: 12-inch cast iron skillet, meat thermometer

Ingredients

• 8 lamb loin chops, 1 to 1¼ inches thick, about 2 lb
• 2 tbsp olive oil, divided
• 3 tbsp Mama Nina Mix, for the rub
• 2 tbsp unsalted butter or ghee
• 2 tsp Lemon Pepper Mix, for the basting butter
• 3 cloves garlic, smashed
• 3 sprigs fresh rosemary

Method

1. Pat the chops dry. Rub with 1 tbsp oil and 3 tbsp Mama Nina Mix, and let them sit 30 minutes on the counter. Tip: Or season them the night before and keep them uncovered in the fridge.
2. Heat the oven to 400°F.
3. Heat the remaining oil in the skillet over medium-high until it shimmers.
4. Stand the chops on their fat edge for 1–2 minutes, then sear 2–3 minutes per side until browned. Tip: Tongs hold them upright. Rendered fat means crisp edges, not chewy ones.
5. Add the butter, 2 tsp Lemon Pepper Mix, garlic and rosemary. Tilt the pan and spoon the butter over the chops for 1 minute. Tip: Medium-high, not high — the garlic in both Mixes scorches if the pan smokes hard.
6. Move the skillet to the oven and roast 3–5 minutes, until 130–135°F in the center for medium-rare. Roast 6–7 minutes for 145°F.
7. Rest 3 minutes. Spoon the pan butter over the chops and serve hot.

Good to know: USDA recommends cooking lamb to 145°F with a 3-minute rest.

Don't be salty.