SAUTÉED LAMB CHOPS
4 servings
Pat dry:
- 2 pounds lamb rib, loin, or leg chops, about 1 inch thick
Season with:
- 1 teaspoon salt
- ½ teaspoon black pepper
Heat in a large heavy skillet over medium-high heat until the butter begins to turn light brown:
- 1 tablespoon butter
- 1 tablespoon olive oil
Arrange the lamb chops in the skillet. Sear for 4 ½ to 5 minutes on each side until the internal temperature reaches 120° to 130°F for rare to medium-rare. Cook 1 minute more to 135°F for medium. You may pour off most of the fat and make:
Or serve with:
- (Charmoula or Salsa Verde)