I had some nice lamb chops and wanted to experiment.
I have used Veal before but never made chops.
- Trim all excess fat from lamb chops. ( remeber to leave some there is a ton of flavor there.)
- Prepare the marinade: Chop the rosemary and mince garlic. Using a mortar and pestle mash together the chopped rosemary and garlic. Add soy sauce and olive oil. Rub this mix all over the chops and let stand 1/2 hour to 2 hours. I do an hour per side.
- Pat the chops dry with a paper towel - they won't brown well if they aren't dry.
- I use my cast iron pan for this one. When the pan is hot add the chops without crowding. Cook at medium-high heat for 2 or 3 minutes per side. You are looking for a nice sear. Reduce the heat to medium until the chops reach the desired doneness. Depending on their thickness, this may take an additional 3 to 10 minutes. You are looking for medium rare to medium.
MMM Looks sooo good!
