There are two reasons why I’m not a vegetarian: bacon and lamb. Lamb chops are the fastest and most deliciously meaty meal I know. You can be bold with seasoning (think curry) or keep it simple. In this recipe, I go classic with garlic and rosemary, placed on the bottom of the pan. By the time the lamb is done, they’re too charred to eat, but the meat retains their flavor. I suggest you serve these chops alongside Curry Sauteed Kale or Curry-Carrot Soup.
Excerpted from COOKING SOLO, © 2016 by Klancy Miller. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- 4 lamb chops (about 1⁄2 pound total)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Teaspoons extra-virgin olive oil
- 1 Teaspoon finely chopped fresh rosemary
- 1 garlic clove, minced
- 2 fresh rosemary sprigs
Lightly season both sides of each chop with salt and pepper.
Heat the oil in a 10-inch cast-iron skillet over medium-high heat, tilting the pan to coat the bottom. Spread the chopped rosemary, rosemary sprigs, and garlic in the pan and place the lamb chops on top in a single layer.
Cook the lamb, turning once, until the exterior is browned and a bit crisp and the interior is cooked to your liking (about 3 minutes per side for medium-rare, and 4 to 5 minutes for medium-well, my preference). Serve immediately.