2 double-cut lamb chops (about 5 ounces)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon fennel seeds, toasted
1 teaspoon fresh thyme leaves, chopped
1 tablespoon fresh flat-leaf parsley, chopped
2 ½ tablespoons extra-virgin olive oil, divided
1 tablespoon pecorino, freshly grated
- Up to three days before dinner, sprinkle the lamb chops with salt and pepper. Cover and refrigerate. When you are ready to cook, preheat the oven to 400°F.
- For the fennel rub, combine the fennel seeds, thyme, parsley, ½ teaspoons oil and pecorino in a small bowl. Coat the lamb chops with this mixture and let sit for 15 minutes.
- Add the remaining 2 tablespoons oil to a medium, oven-safe sauté pan or skillet over medium-high heat. Once hot, add the lamb chops and let sear, undisturbed, on each side for 4 minutes. Finish in the oven for 5 minutes for perfect medium-rare doneness.
- Remove chops from the pan and let rest for 10 minutes before serving.
NOTES & TIPS
The fennel rub can be made earlier in the day and refrigerated until ready for use.
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