You need a fancy dinner in a hurry. Let’s not screw around…
- 2 bone-in lamb chops (6-8 ounces each)
- 1 tsp olive oil
- 2 tsp herbs de provence
- 1 tsp kosher salt
- Optional saucy add-on for additional fat – 1 tbsp butter melted with 1 tsp balsamic vinegar (don’t skimp on the quality of your balsamic… the more aged, the yummier).
- Preheat oven to 425 degrees (for temperature preference more than rare)
- Heat a skillet over high heat dry for 1 minute until hot
- Salt all sides of your lamb chops. Crush the herbs de provence between your fingers to release their oils and coat the chops generously
- Add your oil to the skillet. Turn heat down to medium high. Sear the chops until browned – 2 minutes per side. If you prefer your meat rare (like me), you’re done! Allow to rest for a few minutes and skip to step 6 if you’d like. If you prefer your meat to be medium-rare or medium, move on to step 5.
- Pop the chops into the oven for more cookery – 3 minutes per level (so 3 minutes for medium rare, 6 minutes for medium, etc.). Allow to rest for a few minutes.
- Optional balsamic reduction sauce: In the same still-hot skillet, turn the fire back on to medium. Add the balsamic and allow to bubble and reduce for about 30 seconds. Whisk in the butter until the sauce is creamy and smooth for about a minute. Season with salt and pepper. Serve with the chops. Enjoy 😀