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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


  1. 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.

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