Reverse seared lamb chops with pan sauce

  • Servings: 8
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, cast iron skillet, meat thermometer

Ingredients

  • 8 lamb chops (about 2 kg)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250°C (475°F).
  2. Season the lamb chops with salt and pepper.
  3. Heat the olive oil in a cast iron skillet over medium-high heat.
  4. Sear the lamb chops for 2-3 minutes on each side until browned.
  5. Transfer the skillet to the preheated oven and cook the lamb chops for 30 minutes, or until the internal temperature reaches 65°C (150°F) for medium doneness.
  6. Remove the skillet from the oven and transfer the lamb chops to a plate. Cover with foil and let rest for 5-10 minutes.
  7. While the lamb chops are resting, make the pan sauce. In the same skillet, sauté the minced garlic until fragrant.
  8. Add the red wine and beef broth to the skillet and bring to a boil. Cook for 5 minutes or until the sauce has reduced by half.
  9. Remove the skillet from the heat and stir in the butter until melted and incorporated.
  10. Serve the lamb chops with the pan sauce.

Reverse seared lamb chops with pan sauce

  • Servings: 8
  • Difficulty: medium
  • Time: 1 hour 30 minutes
  • Tools: oven, cast iron skillet, meat thermometer

Ingredients

  • 8 lamb chops (about 2 kg)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 cup beef broth
  • 2 tablespoons butter

Instructions

  1. Preheat the oven to 250°C (475°F).
  2. Season the lamb chops with salt and pepper.
  3. Heat the olive oil in a cast iron skillet over medium-high heat.
  4. Sear the lamb chops for 2-3 minutes on each side until browned.
  5. Transfer the skillet to the preheated oven and cook the lamb chops for 30 minutes, or until the internal temperature reaches 65°C (150°F) for medium doneness.
  6. Remove the skillet from the oven and transfer the lamb chops to a plate. Cover with foil and let rest for 5-10 minutes.
  7. While the lamb chops are resting, make the pan sauce. In the same skillet, sauté the minced garlic until fragrant.
  8. Add the red wine and beef broth to the skillet and bring to a boil. Cook for 5 minutes or until the sauce has reduced by half.
  9. Remove the skillet from the heat and stir in the butter until melted and incorporated.
  10. Serve the lamb chops with the pan sauce.