Lamb Chop
Cast iron high heat 4-5 min/side.
Small, thin cut — high-heat sear gives the best crust. Oven can’t develop the same crust on this small a cut before it overcooks.
Step-by-Step
1. Pull from fridge 20 min early.
2. Pat dry. Season with salt, pepper, rosemary.
3. Heat cast iron over high + oil.
4. Sear 4-5 min per side.
5. Use tongs to sear the fat cap edge (30 sec).
6. Pull at 125°F for med-rare.
7. Rest 5 min.
Size & Portion Guide
Loin chops (small, thin): 3-4 min/side.
Rib chops (standard 1 inch): 4-5 min/side.
Double-cut rib chops (1.5-2 inch): sear then finish in 400°F oven 5-8 min.
Shoulder chops (thicker, tougher): braise 325°F for 1.5-2 hrs instead.
Roast 400°F, 15-20 min.
Don't Have Cast Iron?
Carbon steel is ideal. Stainless steel works with extra oil. Lamb chops have enough fat to help prevent sticking in most pans.
Pro Tip
Lamb fat has a high smoke point — let it render and crisp.