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.
This recipe is from “Date Night In” by Ashley Rodriquez. For information about lamb and recipes, visit https://www.americanlamb.com.
This article contains an affiliate link. Please see our disclosure for more information.