Lemon herb lamb chops
Lamb chops seared in a hot skillet with garlic and oregano, then finished with a bright lemon and olive oil pan sauce over peppery arugula.
- Prep
- 5 min
- Cook
- 13 min
- Serves
- 2
- Per serve
- 640 kcal
Ingredients
Method
Heat a cast-iron or heavy skillet over medium-high heat. Pat the chops dry and season all over with the oregano, 3/4 tsp salt and plenty of pepper.
Add 1 tbsp oil to the hot pan, then lay in the chops. Sear without moving until a deep brown crust forms, then flip.
Add the garlic to the pan and cook the chops on the second side until an instant-read thermometer in the thickest part reads 130°F for medium-rare or 145°F for medium (USDA-recommended). Rib chops take about 2 to 3 minutes a side. Hold the fat edge against the pan for 30 seconds to render it.
Move the chops to a plate to rest for 3 minutes (they'll rise about 5°F). Meanwhile, take the pan off the heat and add the remaining 2 tbsp oil, the lemon zest and 2 tbsp lemon juice, scraping up the browned bits and mashing the softened garlic into the sauce.
Toss the arugula with a squeeze of lemon and a pinch of salt. Plate the chops beside the arugula, pour over the pan juices and any resting juices, and scatter with parsley or mint.
Tips
- Use a thermometer: thin rib chops go from pink to gray in under a minute, so check early.
- Leave the pan fat in for searing but pour off all but a spoonful before making the sauce if it looks very greasy.
- Serve with warm pita or lemony potatoes from the deli counter to make it more of a feast.
