Pan Roasted Petite Lamb Chops

Juicy lamb chops perfectly pan roasted for a quick and easy, yet impressive, main dish.

2

Servings

5 Mins

Prep Time

15 Mins

Cook Time

Cooking Steps

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1. Add the Oil While Preheating the Pan

Add the oil and preheat the pan to 425°F/ 225°C (high).

  • High Heat Oil(grapeseed, vegetable, canola)2 Tbsps.
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2. Season the Lamb Chops

Generously season the lamb chops with kosher salt and black pepper.

  • Petite Lamb Chops(1" thick)
  • Kosher Saltas needed
  • Black Pepper(freshly cracked)as needed
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3. Add and Sear the Lamb Chops

Place the lamb chops in the pan and sear for 3-4 minutes or until the edges begin to roast.

  • Petite Lamb Chops(1" thick)4
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4. Flip and Sear the Lamb Chops

Using a pair of tongs, carefully flip the lamb chops and cook for 2 minutes or until the edges begin to roast. While the lamb cooks, prepare a plate or tray lined with paper towels.

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5. Flip and Finish Cooking the Lamb Chops

Using the tongs, turn the lamb chops onto their fatty side and add the garlic and thyme. Cook the lamb for 45 seconds to 1 minute, basting the chops with aromatic oil every 30 seconds.

  • Garlic Clove(skin on, crushed)1
  • Thyme1 sprig
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6. Remove and Rest the Lamb Chops

Turn off the heat and transfer the lamb chops to a paper towel lined tray or plate. Rest the chops for 5 minutes before serving.

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7. Garnish and Serve

Sprinkle some fleur de sel over the chops and serve as desired.

  • Fleur de Selas needed
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