Pan-Broiled Lamb Chops

Cooking Instructions

Flavor Step - Brush the chops lightly with oil and season them with salt and pepper or the dry rub of your choice. If you're using a dry rub, let the chops marinate for 1 to 2 hours at room temperature or for 1 to 2 days, wrapped, in the refrigerator. If they've been refrigerated, let the chops come back to room temperature before cooking.

Heat a heavy frying pan or ridged skillet over high heat. The pan should be large enough to hold all the chops; if not, cook them in two batches to avoid overcrowding. Test the pan by pressing a corner of a chop onto the surface. The chop should begin to sizzle immediately. Put the chops into the pan and sear them for 1-1/2 to 2 minutes, until browned on the bottom. Turn the chops and sear the other side for 1-1/2 to 2 minutes. Reduce the heat to medium (the chops should continue to sizzle, but not as vigorously as before). Cook the chops an additional 1 to 2 minutes for rare, 2 to 3 minutes for medium-rare, or 3 to 4 minutes for medium, turning them one to three times as they cook. The internal temperatures should read 120 to 130F for rare, 130 to 135F for medium-rare, or 135 to 150F for medium. Let the chops rest for 5 minutes and serve as is or with a pan sauce (see next page).

Wine Pairing(s)

M. Chapoutier 'Belleruche' Côtes-du-Rhône

Brusset 'Cairanne' Cotes du Rhone Villages

Quinta do Crasto Douro

Chateau Bellevue Peycharneau

Domaine Vieille Julienne Cotes-du-Rhone

A. Clape Cornas

Dobbes "Griffin's" Pinot Noir

Rex Hill Pinot Noir

Marilyn Merlot

Zonin 'Terre Palladiane' Montepulciano