Basic Sear-Roasted Lamb Loin Chops
One pan is all you need to get juicy, flavorful lamb chops. Don’t forget to rest the chops after they come out of the oven—you don’t want the juices to dribble out all over the plate. Serve with Cilantro-Almond Couscous for an easy weeknight meal.
- 4 lamb loin chops (1 1/4 inches thick)
- Kosher salt
- Freshly ground black pepper
- 1 to 2 tablespoons vegetable oil
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper.
- 3Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. Flip and cook undisturbed until the second side is golden brown and crusty, about 3 minutes more.
- 4Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. Remove from the oven and transfer the chops to a cutting board or serving platter. Tent with foil and let rest 5 minutes before serving.
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