Lamb Chops
Ingredients
6 single- rib lamb chops (about ½ inch thick)
¼- ½ tsp of salt
¼ tsp black pepper
½ tsp garlic powder
½ tsp dried rosemary- or thyme (can also use fresh)
1 Tbsp olive oil or ghee for frying
Preparation
Sprinkle the chops with kosher salt, pepper, garlic powder, and dried rosemary
Heat a large cast-iron skillet over high heat for about 3 minutes. Add the ghee and brush to coat.
Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 ° F (medium -rare)
If the chops are thicker than ½ inch (some are ¾ inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat
Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.