Seared Double Lamb Chops

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. 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