Seared Lamb Loin Chops
Photography: Bryan Gardner
- 8 loin lamb chops, each 1 inch thick (about 2 pounds total)
- Coarse salt and freshly ground pepper
- 2 tablespoons safflower oil
Heat a large cast-iron skillet over medium-high heat. Generously season chops with salt and pepper and drizzle with oil. Place in skillet and cook until chops reach 130 degrees on an instant-read thermometer, about 4 minutes per side. Transfer to a plate and loosely cover with aluminum foil. Let rest 5 minutes before serving.