Cast Iron Lamb Chops – As Seen On PBS
Cast Iron Lamb Chops – Featured On PBS by me, are my family’s dish with rosemary, thyme, and garlic, seared over high heat, ready in 20-minutes!
It’s Cultural It’s Heritage It’s Lamb
Every nation globally possesses its unique recipes crafted from relatively common ingredients, rendering them particularly special in the world.
Growing up with a first-generation Syrian mom, who was wed to my Scandinavian dad, led to very intriguing discussions about cuisine.
Such exchanges were never held in my paternal grandmother’s home, as her cooking was quite uninspiring, at best.
Therefore, my dad kept his enthusiastic compliments about my mother’s cooking at our dining table.
To be honest, having lived through more years than I’d like to admit, I genuinely believe my dad chose my mom primarily for her culinary skills; they shared little else in common.
Mediterranean Lamb Chops Marinade
Alright. Call me biased, but the Mediterranean method of flavoring and preparing lamb chops is undeniably the finest!
Indeed, my mama was Syrian and thus I speak from both affection and experience.
I married an old British fellow a few years back and remarked, “Don’t ever anticipate mint jelly with any lamb you consume in our residence”!
We both chuckled and he’s never requested it.
Exceptional Lamb Chops Demand Timeless Flavors
Whenever lamb chops are served in my dwelling, you will consistently find, what I refer to as, the ‘trinity’ of meat marinade taking place.
Coated across the chops, which will rest at room temperature for an hour prior to cooking, is ‘my meat trinity’; Rosemary, Garlic, and Thyme.
To further unite those flavors, the meat receives a drizzle of olive oil and a touch of lemon juice.
Finest Lamb Chop Seasonings
Rosemary possesses an exotic and fragrant aroma and flavor, yet somehow when meat is marinated in it, it doesn’t overpower.
It graces the fat with rosemary essence without altering the delightful taste of the meat.
Garlic. Where would the culinary world be devoid of garlic?
Precisely! Owing to the flavor garlic contributes to dishes, whether raw or roasted, and its formidable nutrients, you’ll consistently find an abundance of it in my refrigerator or thriving in my garden.
I’d assert that’s the reason my dad wedded my mom, who could whip up delicious dishes! Garlic was a staple in all her meals!
Thyme, for my taste, is a tiny leaf that is tedious to strip from its sprig but brings immense flavor.
Its origins can be traced back to ancient Egypt, which is likely why my mom frequently utilized it.
Lamb Chops
What is your preferred chop? Mine will eternally be lamb chops!
When a stunning rack of lamb chops has been ‘Frenched,’ I sense a celebration approaching!
Frenching lamb chops is the ‘restaurant-grade’ manner to showcase chops on a dish and is merely a technique of eliminating the layer of tissue and fat from the exposed rib bone.
The Heat Of Cast Iron
What material is the finest grill grate made from, for effective heat transfer?
Exactly! Cast iron. Hence, what substance composes the best pan for the heat transfer while cooking meat indoors? Correct! Cast iron.
Omar, my son, is a culinary professional. While he excels at everything from artfully plated, gourmet cuisine to comforting home-style barbecue, his technique with all types of meat is consistently flawless.
During my appearance on The Great American Recipe program with PBS, Episode 5 Round 1, I was invited to create the most unforgettable meal I’ve ever had. It was an obvious choice.
For my birthday each year, my son consistently prepares the most incredible lamb chops for his mama that can be found anywhere!
This is what I created for the program. A complete, gourmet Mediterranean lamb chop feast in less than 60 minutes.
Featured in The Great American Recipe Cookbook, is MY RECIPE!! Thrilled.
The Secret To Perfectly Cooked Lamb Chops
The secret? An intensely hot cast iron skillet on the stove!
Sear the meat until it’s sizzling, and then place it into the oven at 450, in the same cast iron skillet to complete the cooking in less than 15 minutes.
Always allow it to rest for 10 minutes prior to serving.
The judges remarked it was undoubtedly ‘restaurant caliber’ cooking and presentation!
Gratitude to Omar for teaching your mama how to prepare lamb chops!
How To Make Perfect Cast Iron Lamb Chops At Home
First, let the lamb rest at room temperature with a generous rub of coarse and fresh herbs. This assists in tenderizing the meat.
Secondly, heat a heavy cast iron skillet thoroughly on the stove, sear the meat and then transfer it into a very hot oven for under 15 minutes.
Last, permit the cooked lamb chops to rest, at room temperature, for about 5 minutes before serving. This allows the natural juices inside the meat to blend and remain there instead of pouring out the instant a knife cuts through them.
I have since acquired cast iron fajita pans. I place them in the oven to heat up and when the chops are set to be served, I transfer them to the warm fajita pans to keep the meal nice and heated upon serving.
What To Serve With Cast Iron Lamb Chops
There are two absolutely favorite dishes I enjoy preparing when I serve lamb chops.
These are my preferences because they can be prepared ahead of time, allowing me to focus entirely on the chops when I’m frying them.
Green Bean Bundles are a vibrant, flavorful side of Haricot Vert wrapped with blanched leeks, topped with my favorite Lemon Dressing and garnished with either tri-colored tomatoes or peppers.
Mediterranean Orzo Salad comprised of cooked orzo, combined with…
olive oil, sun-dried tomatoes, olives and feta cheese.
For those who prefer a warm accompaniment, simply tossing fingerling potatoes in olive oil, coarse salt, and rosemary, then roasting them in the hot oven alongside the chops, serves as an excellent side.
Required Ingredients
- Rack of Lamb
- Coarse salt
- Dijon mustard
- Fresh rosemary
- Fresh thyme
- Garlic
- Olive oil
- Butter
- Lemon juice
Necessary Equipment
- Large cast iron skillet – my top choice!
- Tongs
- Cutting board
- Chef’s knife
- Basting brush
- Small mixing bowl
- Large plate – for marinating the chops
- Citrus juicer
- Garlic press
- Meat thermometer – these eliminate uncertainty in cooking meat perfectly.
- Stovetop or burner and oven
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Cast iron skillet
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Meat thermometer
- 12 Rack of Lamb chops serving 3 per person
- 2 tbsp Coarse salt
- 1/4 cup Dijon Mustard
- 4 Fresh Rosemary finely chopped
- 8 Fresh Thyme sprigs chopped with 4 sprigs for garnish
- 4 Garlic cloves crushed
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 tbsp Lemon juice
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Divide the chops into groups of 3 per person. Slice between the 3 chops to open and reveal both sides, maintaining connection at the bottom.
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Coat both surfaces of the chops with a bit of mustard. Sprinkle with coarse salt and let sit at room temperature for 15 minutes.
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Set the oven to preheat at 425 and warm a large cast iron skillet, or two, on the stovetop.
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In a small bowl, combine the finely chopped rosemary, thyme, and garlic with olive oil. Apply this blend on both sides of the chops.
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In the cast iron skillet, add the butter along with the chops to sear all exposed sides quickly. Flip rapidly as each side takes on color.
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Quickly pour the lemon juice and transfer the hot skillet into the preheated oven, cooking for about 15 minutes. Verify that the internal temperature reaches 120 degrees.
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Remove the chops and let them rest in the skillet on the stovetop for 10 minutes. Plate and serve.
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