Lamb chops on dark background. Raw lamb chops on wood serving board
The Searing Tip For The Best, Tender Lamb Chops
Grilling, roasting, and especially searing are all excellent techniques for cooking lamb chops. However, there are a few considerations you need to keep in mind.
Bone in lamb chops are often ¾ of an inch in thickness or less, making them prone to overcooking. To attain perfect medium-rare doneness, cook a couple of chops at once.
Buy an entire rack and cut it into two-chop rack segments. Season liberally before heating a cast iron pan to a controlled sizzling temperature and place the lamb in it.
Sear for a few minutes on each side, then finish in a 300 degrees Fahrenheit oven for a few minutes, or simply cover with foil if you're happy with rarer meat.
For thicker lamb cuts, there's less need to worry about overcooking. Either way, remember that all lamb needs to rest for a few minutes so the juices inside can redistribute.