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Pan-Seared or Grilled Lamb Chops


Description

Adapted from April Bloomfield’s A Girl and Her Pig

Notes: In the book, the chops are grilled, but because my grill is still out of commission, I chose to pan-sear instead. The key with these lamb chops is to really flatten them out — the book recommends 1/2-inch, but don’t be afraid to go a little further because they puff back up when they hit the hot pan. If your meat is at room temperature, your pan is really hot, and you let the lamb chops rest for at least 5 minutes, they should be medium-rare with just a one-minute sear per side.

Also, in the book, Bloomfield recommends serving the chops with a chimichurri sauce, which sounds wonderful, but I had my heart set on the bread crumb salsa, which complements the lamb and which would complement any number of meats so nicely.


Ingredients

  • lamb chops
  • kosher saltfreshly cracked black pepper (optional — Bloomfield uses salt only)
  • freshly cracked black pepper (optional — Bloomfield uses salt only)
  • olive oil if pan searingbread crumb salsa (recipe below)
  • bread crumb salsa (recipe below)

Instructions

  1. About a half hour before you plan on cooking them, place the chops on a cutting board. Cover them with plastic wrap. Working with one at a time and using a heavy pan or mallet, lightly whack the meaty portion to an even thickness of 1/2-inch (or even a little thinner for reasons noted above.)
  2. Preheat your grill to high or place a large skillet over high heat. Make sure the grill grates or pan gets really hot. Generously season the lamb chops on both sides with salt and pepper.
  3. If pan searing: Drizzle some olive oil (about a tablespoon or less for about 4 chops) in the pan. It should skid everywhere and be smoking slightly. Carefully place chops in the pan. After a minute, flip them over. After another minute, remove them from the pan and place on a board to rest for at least five minutes. If grilling: Working in batches if need be, cook the chops, turning them over once, until the exterior is deep brown and the fat is golden, just about a minute or two per side. Arrange them nicely on a platter.
  4. Spoon the bread crumb salsa all over the chops passing more on the side as well. As noted above, Bloomfield serves these lamb chops with a chimichurri sauce and some fresh squeezed lemon.