Here’s a lamb chops recipe I put together that I feel is pretty straightforward.  The cooking technique is one I learned from another recipe and has always yielded very juicy steaks/red meat.  Also works with thicker cuts of fish.

Here it’s served with collard greens that were boiled for 30 minutes then sauteed in lamb drippings with shallots.  Enjoy!

Ingredients

• ~1lb lamb chops (about 5-6 chops)
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 Meyer lemon, juiced
• 1/2 tbsp lemon zest
• 1 tbsp herbs de provence (dried thyme, basil, rosemary)
• 1 tbsp canola oil
• sea salt
• black pepper

Instructions

1. Make the marinade out of olive oil, lemon juice, lemon zest, herbs de provence, sea salt and black pepper.
2. Put lamb chops in a container or plastic ziploc bag – cover with marinade and refrigerate for 1-2 hours.
3. Preheat oven to 400 degrees F.
4. Use an oven-safe skillet and heat the canola oil over high heat.
5. Sear lamb chops  for 1.5 minutes on each side.  Use a splatter guard per your desire.
6. Insert your leave-in meat thermometer in to one chop, put the skillet in the oven, and cook to 135 degrees F for a “chef’s” medium rare or 145 degrees for the “USDA” medium rare.
7. Remove from oven and let the chops settle for 5 minutes before serving.
8. Season with salt and pepper as desired.

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