Recipe provided by | Well Seasoned Studio
INGREDIENTS
12 lamb rib chops, about 1 ½” thick each, from domestic lamb
1 1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons grapeseed or canola oil
1/2 cup fresh parsley, finely chopped
2 tablespoon fresh oregano, finely chopped
1 large or 2 medium garlic cloves, minced
1 teaspoon lemon zest
1/4 teaspoon dijon mustard
3 tablespoons extra virgin olive oil
DIRECTIONS
Preheat oven to 400F. Meanwhile, heat a large pan over high heat until very hot.
Season lamb chops on both sides with 1 teaspoon kosher salt and ¼ teaspoon black pepper. When pan is hot, add grapeseed or canola oil, then sear lamb in batches, making sure not to over crowd the pan. Lamb will cook for 2 minutes on first side, then flip and cook 1 minute more. Transfer lamb to a rimmed baking sheet, then continue with remaining lamb chops.
Meanwhile, make the sauce. In a small bowl, combine parsley, oregano, garlic, lemon zest, dijon, ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Drizzle in extra virgin olive oil, then whisk to combine.
Place 1 heaping teaspoon of sauce on top of each lamb rib chop, then roast in preheated oven for 2-4 minutes, or until internal temperature reaches just under 130F (for medium rare). Allow lamb to rest for at least 5 minutes before serving.
Notes
Cooking time depends greatly on how thick your lamb chops are. Thinner chops (½-¾”) will be close to medium-rare after cooking on the stove top. Thicker chops (preferable!) will take longer and finish in the oven. Lamb chops are medium-rare at 130F — I like to undercook the lamb by a few degrees, as it will continue cooking while it rests.
Optional for serving: feta, tzatziki, roasted vegetables, rice pilaf or roasted potatoes
