Lamb Loin Chops marinated in a delicate rosemary garlic vinaigrette then pan seared and finished in the oven for the most tender and mouth-watery dinner.
2tablespooncold unsalted butter(2-3 tablespoon of cold butter for the pan sauce)
Marinade
4tablespoonextra virgin olive oil
2tablespoonfresh lemon juice
2teaspoonkosher salt
¼teaspoondried thyme
¼teaspoondried rosemary
¼teaspoonsmoked paprika
⅛teaspoonherbes de provence
3garlic cloves(chopped)
Instructions
Preheat oven to 400 degrees F.
To a small measuring cup, add extra virgin olive oil, freshly squeezed lemon juice, kosher salt, dried thyme, dried rosemary, herbes de provence, smoked paprika and whisk. Set aside.
Rinse the lamb loin chops under cool water then pat dry with paper towels.
Grab a large ziploc bag and add the lamb loin chops, pour all the marinade into the ziploc bag. Push the excess air from the ziploc bag and gently move the bag around until all lamb chops are generously coated in the marinade. Marinade for at least 15 minutes up to 30 minutes. (Marinating longer than 30 minutes isn't necessary).
Place a large cast iron skillet over medium high heat. Add grape-seed oil. When oil is hot, add chops to the skillet making sure to not overcrowd the skillet. Sear on one side for approximately 6-8 minutes.
Flip the chops and immediately place in the preheated oven and bake for 8 to 10 minutes.
Remove chops from oven and place on clean platter. Allow them to rest for 5 minutes before cutting. Meanwhile, discard the excess oil from skillet leaving behind about 2 tablespoon of oil plus the brown bits in the skillet as those bits have loads of flavor. Add the cold butter to the skillet and whisk vigorously.
Drizzle the pan sauce over each chop and garnish with fresh thyme if you'd like.
Serve with some delicious side dishes and enjoy.
Notes
Nutritional facts serve as a guide only.
After washing the chops, pat dry thoroughly before adding the chops to the marinade.
Marinate for at least 15 minutes up to 30 minutes.
Allow the chops to come to room temperature before searing.
Before searing, make sure the cast iron skillet is really hot and do not crowd the pan.
Remove the chops from the skillet when they're done and immediately transfer them to a clean platter to prevent any carry-over heat.
Allow them to rest for at least 5 minutes before cutting.