Name: Cast Iron Lamb Chops with Mint and Rosemary Relish
Total time: PLACEHOLDER
Ingredients: 1/2 cup minced fresh mint; 5 tablespoons extra-virgin olive oil; 2 teaspoons minced fresh rosemary; 2 teaspoons red wine vinegar; 1 garlic clove , minced; 1/8 teaspoon red pepper flakes; Salt and pepper; 8 (5- to 6-ounce) loin or rib lamb chops , 1 1/4 to 1 1/2 inches thick, trimmed; Salt and pepper; 2 tablespoons vegetable oil

Why This Recipe Works

The intense heat of a preheated cast-iron pan can produce a great crust on lamb and also melt away the meat's abundance of fat, distributing flavor throughout. We wanted to develop a technique that would complement the mild, sweet flavor of lamb chops with no risk of overcooking this delicate cut. Simply searing the chops quickly on both sides over medium-high heat and then gently finishing them over lower heat created a crispy crust and juicy interior. For seasoning, we stuck to the basics with just salt and pepper, and to add flavor and complement the lamb, we created a quick olive oil–based mint and rosemary relish, similar to a chimichurri sauce. The bold mint and rosemary combination, along with garlic, spicy red pepper flakes, and tangy red wine vinegar, was the perfect pairing with the flavor of the lamb.

Before You Begin

Unlike shoulder chops, rib or loin chops are best cooked to medium-rare in order to retain their delicate flavor and tender texture; chops cooked past medium were dry and less flavorful and juicy.

Instructions

for the relish

Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, combine all ingredients in serving bowl. Season with salt and pepper to taste; set aside for serving.

for the lamb

Pat chops dry with paper towels and season with salt and pepper. When oven reaches 500 degrees, remove skillet from oven using potholders and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook chops, without moving them, until lightly browned on first side, about 2 minutes. Flip chops and continue to cook until lightly browned on second side, about 2 minutes.

Flip chops, reduce heat to medium-low, and cook until well browned and meat registers 120 to 125 degrees (for medium-rare), 3 to 5 minutes, flipping chops halfway through cooking. Transfer chops to serving platter, tent with aluminum foil, and let rest for 5 to 10 minutes. Serve with relish.