PORTERHOUSE LAMB CHOPS, PAN-SEARED IN CAST-IRON

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Pick lamb chops with both tenderloin and strip loin attached, each 2-3 ounces. Two per person should be plenty each serving. Rub and allow to marinate the chops for at least an hour in the Flavors of the Middle East, or other salt free seasoning mixture, both sides.

In hot cast iron skillet, add small amount high smoke point oil, such as grape seed oil. When oil is hot, place chops first side down in skillet for about 2 minutes. Season with salt. Turn over and repeat second side. When all are browned on outside, tilt each chop on their meat sides to cook-off any of the raw surfaces; then place all on their “T” part of the bone and cook to heat the bone through and sanitize the outsides.

Remove when temperature is 205 from pan to plate; group close together to encourage carry-over cooking. You may also tent with loose foil. Serve, two per serving.


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