Recipe courtesy of Scott Conant
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Skillet-Roasted Lamb Chops
Total:
8 hr 15 min
(includes marinating and resting times)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
8 hr 15 min
(includes marinating and resting times)
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a small bowl, combine the garlic, rosemary, thyme, crushed red pepper and 1/2 cup of the olive oil. Put the lamb racks on a rimmed baking sheet or in a baking dish and pour the marinade over the racks. Cover and refrigerate, turning occasionally, for at least 6 hours and up to 24 hours.

Let the lamb stand at room temperature for 1 hour.

Preheat the oven to 275 degrees F.

Place a large cast-iron pan over medium-high heat and add the remaining 1 tablespoon olive oil. Brush the excess marinade off the lamb (reserve the marinade) and season with salt and pepper. Brown the lamb for 3 to 4 minutes, then remove to a plate. Add the reserved marinade to the pan and cook for 2 minutes. Let cool slightly.

Interlock the lamb bones from one rack with the other and return the racks to the pan meat-side down with the bones upright. Transfer to the oven and cook, basting with the pan juices about every 5 minutes, until an instant-read thermometer reads 135 degrees F (or to preferred doneness), 30 to 40 minutes. Rest the lamb for 20 minutes before carving.

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