Bronzed Lamb Chops
Updated: Jan 4
Lamb is meat that most people don’t like. It has a grassy taste to the meat. I, on the other hand, love lamb and eat it every chance I can.
4 tablespoons Olive Oil
1 tablespoon Blackened Seasoning
8 (2-3 oz) Lamb Loin Chops, about 1 inch thick, well chilled
Place a heavy nonstick skillet over medium-high heat until hot, about 7 minutes
As soon as the skillet is hot, lightly coat one side of each chop with oil, then sprinkle each oiled side evenly with 1/2 teaspoon of seasoning. Place chops in the skillet seasoned side down and sprinkle the top sides of all the chops evenly with the remaining seasoning.
Cook about 3 minutes. Turn the chops and, if the chops are extra lean, pour about 1/2 teaspoon olive oil on top of each. For medium rare, cook the chops 3 minutes more. ( For medium, cook 4 minutes per side.) Remove chops and place on a serving platter. Don’t stack the chops. Wipe the skillet clean and cook the remaining chops.
Good Cooking, Good Eating and Good Living!