If you haven’t discovered the wonders of a cast iron skillet, this is a great recipe to try it out. I actually have three different sized cast iron skillets because I’m a weirdo but if you have just one, that is totally fine. Cast iron not only gives your protein a gorgeous sear, you can use it to roast in the oven and create amazing sauces. All in the same pan.
Let’s start with the cast of characters:
4 small bone in lamb loin chops
1 tbsp paprika
1 tbsp dried rosemary
2 garlic cloves
1/4 cup olive oil plus one tbsp. for cooking
1 tsp pink salt plus one pinch
1 tsp pepper
First, mash up your garlic cloves with a motor an pestle. Add a pinch of salt and drizzle of olive oil to help break it down. Add the rosemary and continue to work it into a paste. If you do not have a mortor and pestle, finely chop your garlic and mix it in a bowl with the rosemary. You could also use some freshly chopped rosemary.
Place the garlic-herb mix in a large plastic bag. Add the remaining ingredients including lamb chops. Seal the bag and turn the bag all around, coating the lamb with the marinade. Place in fridge for at least 30 minutes and up to 4 hours.
Remove from the fridge and let the marinated lamb sit for at least 20 minutes to let the chill come off a bit which will allow for a more even cook.
Heat a cast iron skillet or heavy bottomed pan over high heat for 5 minutes. Add 1 tbsp olive oil. Take the lamb out of the marinade and place in skillet. Cook three minutes on each side or until the lamb reaches preferred doneness. I like mine rare to med rare so three minutes was perfect. Do not move the lamb while it is cooking or you will disturb the browning process.
Remove from the pan and allow to rest for 5 minutes.
I served mine with roasted cauliflower and broccoli and topped it with some crumbled feta. You could also finish it with some fresh herbs blended with oil and lemon juice. Or a spicy mayo. Don’t be afraid to try things out!