Ingredients:
2 tablespoons fresh lemon juice
4 medium garlic cloves, smashed and peeled
1 teaspoon kosher salt, plus extra for seasoning the chops
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil, plus extra for sauteing the chops
3-4 shoulder lamb chops, cut about ½ inch thick and about 3 ounces each
Preparation:
4 medium garlic cloves, smashed and peeled
1 teaspoon kosher salt, plus extra for seasoning the chops
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1/4 cup olive oil, plus extra for sauteing the chops
3-4 shoulder lamb chops, cut about ½ inch thick and about 3 ounces each
Preparation:
Combine lemon juice, garlic, salt, pepper, cumin and 1/4 cup olive oil in a shallow nonreactive pan. Add lamb chops, turning to coat well. Marinate at room temperature, turning chops occasionally, 45 minutes. (You can marinate lamb longer; cover and refrigerate for up to 3 hours. Bring to room temperature 30 minutes before cooking.)
Preheat oven to 350 degrees
Heat olive oil in a cast iron skillet. When oil is hot, but not smoking add marinated lamb chops. Saute 3-5 minutes on each side over medium high heat to ensure a nice crust on chops,
Move skillet into preheated oven and roast for an additional 6-8 minutes until chops are still a little rare in the middle.
Serve with steamed vegetables.
