Seared Double Lamb Chops

Name: Seared Double Lamb Chops
Yield: Makes 2 Servings
Ingredients: Salt and freshly ground black pepper, to taste; ⅓ cup water or ¼ cup each dry white wine and water; 3 double-rib lamb chops, about 1½ inches thick, bones frenched; Olive oil; Fresh or dried rosemary leaves, to taste; Watercress sprigs, for garnish; 8 to 12 garlic cloves

Preparation info

Makes
2
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Your butcher can cut the double chops for you if you order them a day in advance. This recipe also shows you how to achieve a restaurant-style grill cross-hatching.

Ingredients

3 double-rib lamb chops, about 1½ inches thick, bones frenched
Salt and freshly ground black pepper, to taste

Main course
Gluten-free

Method

Preheat the oven to 400°F. Place the chops on a plate; sprinkle with salt and pepper to taste. Drizzle with olive oil and sprinkle with a few rosemary leaves; rub these seasonings into the chops on all sides; use your hands—it’s okay. Let the chops stand to mari