- Preheat oven to 425 F.
- Season lamb with salt and pepper.
- Preheat cast iron pan over medium-high heat. Place lamb in pan and sear on all sides.
- 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.
- 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.
- 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.
- Preheat a cast iron skillet over medium-high heat for approximately 4 to 5 minutes or until pan reaches 400 F.
- 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.
- Rest chops for 2 to 3 minutes before serving.