1. Preheat oven to 425 F.
  2. Season lamb with salt and pepper.
  3. Preheat cast iron pan over medium-high heat. Place lamb in pan and sear on all sides.
  4. Remove lamb from pan, place on a rack in a roasting pan and place pan in oven. Lamb will cook quickly; watch diligently to prevent burning.
  5. Lamb will continue to cook by five to 10 degrees once removed from oven (a process called carry over cooking). To achieve 132 to 135 F (medium rare) on a large piece of meat, anything above 1 1/2 pounds, remove rack when internal temperature of meat registers 122 to 125 F with a digital meat thermometer.
  6. Rest lamb for 5 to 10 minutes before serving.

Lamb chops are quite flavorful, so seasoning can be as minimal as a sprinkling of kosher salt and cracked black pepper. When cooked, pair with a bright, flavorful sauce, such as chimichurri or arugula pesto. If you prefer a more robust flavor, lamb can hold up to more intense spices without losing itself. Consider a BBQ rub or other complex northern African and middle eastern spice blends.

  1. Preheat a cast iron skillet over medium-high heat for approximately 4 to 5 minutes or until pan reaches 400 F.
  2. Place chops in pan and sear on each side for 1 1/2 to 2 minutes, or until internal temperature reaches 130 F (medium rare) when tested with a digital meat thermometer.
  3. Rest chops for 2 to 3 minutes before serving.