Cassie’s Ruminations

Pan-Seared Lamb Loin Chops

This was a very easy and flavorful meal. I was making a Costco trip today, mostly to get aluminum foil, which I failed at. They’re doing some re-jiggering and have a large section of what used to be freezer aisles cordoned off and empty. The freezer rows are all rearranged, but I could still find everything there. The back rows that used to have the napkins and aluminum foil were gone though, just the cups and kleenex and tp remained, and I could not find the new location for the foil. Drat. On the upside, I walked by the meat cases, saw that they had their gorgeous lamb loin chops, and picked up a pack for dinner. I served these with some steamed broccoli and cauliflower and some fresh tomatoes.

Pan-Seared Lamb Loin Chops
Serves 2 generously

2 tsp canola oil
8 1″ thick lamb loin chops (bone-in), about 1.75-2 lbs
kosher salt and black pepper

Preheat the oven to 425 degrees F.

Season the chops lightly with salt and pepper on both sides. Heat the oil in a large ovenproof skillet over medium high heat. When the oil shimmers, add the chops. Cook for 5 minutes or until nicely browned, then flip the chops and cook for another 5 minutes to brown the other side. Move to the oven and cook for another 5-10 minutes, or until done to your tastes. 130 degrees F internal temperature for a nice medium rare, up to 170 degrees F for well done.