I am not a big meat fan; my preferences have always been for the side dishes! I enjoy meat from time to time but will never crave a steak… except for lamb. It is unequivocally my Mediterranean roots dictating here! :)
The classical crowd pleasing lamb chop recipe is grilled on a BBQ; but I am sure this “indoor” version will make you very happy!
When I find myself stuck in a creative process, I take a break, reflect and try to find a way to apply my favorite principle inherited from my days in Art School: Less is More.
Yes. Less is more… even in cooking!
So no rub, no marinade and no tricks. Just a good technique and a simple sunny Mediterranean aroma to let the fabulous meat shine.
Lamb chops are incredibly flavorful and don’t need much to impress. I like them slightly crispy on the edges with tender and juicy centers.
This recipe has 3 steps: searing in a frying pan, cooking for 5 minutes in a very hot oven and resting for 5 other minutes. Your active time is very limited…
These wonderful lamb chops have the seal of approval of my girlfriends, my husband and the boys. Everyone was kind enough to try the lamb chops over and over again… (I torture them!)
recipe credits: Rafaella Sargi
serves 3 to 4
1 rack of lamb, Frenched* (8 chops total) at ROOM TEMPERATURE
Fleur de Sel (or good quality sea salt)
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter
4 to 5 sprigs of fresh thyme
2 garlic cloves, peeled and lightly smashed
Prep all the ingredients.
You will need one oven safe frying pan, a sharp knife, a spoon and aluminum foil.
It is very (very) important to have the lamb at room temperature. The results depend on that!
Heat the oven to 450 F (230 C).
Cut the rack of lamb into 4 equal parts. You should have 2 chops per slice, approx. 2 to 2 1/2 inch thick (5 to 6,5 cm).
With the help of a very sharp knife, you can score the fat layer of the lamb chops to avoid curling when cooking.
Generously salt the lamb chops.
Melt the butter with extra virgin olive oil in a large frying pan over high heat.
Sear the lamb chops on all sides starting with the fat side down… until browned and crispy. (It does not require a lot of time: around 30 - 45 seconds on each side).
Add the fresh thyme and garlic. Using a spoon baste the chops with the pan juices for a few seconds.
Place the pan (and its content!) in the hot oven for 5 minutes. (for medium-rare)
Carefully remove the pan and loosely cover the chops with aluminum foil for 5 minutes.
Serve with a side of Tapenade or Aioli.
*Frenched: You can ask your butcher to French the rack of lamb, or lamb chops for you. To French a rack of lamb is to remove a few inches of meat from the end of the bones.