Cast Iron Lamb Chops

Plate with seared lamb chops and serving tongs.

5 from 1 vote

Cast Iron Lamb Chops: Indulge in the rich and savory taste of perfectly seared chops. In this recipe, we use Adobo to create a Puerto Rican-forward flavor that will make you ask for more.

Prep Time30

Cook Time20

Total Time50

Course: Entree, Lamb

Cuisine: Mediterranean, Puerto Rican

Servings: servings

Calories: 86kcal

Author: Zoé Forestier

Ingredients

1 Pack Lamb Loin Chops
2 tablespoon Olive OIl
2 teaspoon Salt I used pink Himalayan salt, if you use table salt, use 1 teaspoon to a pinch
1 teaspoon Ground Pepper already ground is just as good
1 teaspoon Cumin
1 teaspoon Spanish Paprika
1 tablespoon Adobo Loisa
1 tablespoon Sazon Loisa

Instructions

Preheat the oven to roast at 350℉ if you like your lamb chops well done.
Combine all spices in a bowl and mix thoroughly.
Lightly sprinkle the chops with olive oil, then cover the lambs with seasoning, creating a crust. Let the lamb chops rest for at least 30 minutes at room temperature. If prepping the night before, refrigerate overnight, and remove from refrigerator at least 30 minutes before cooking.
Heat a frying pan or skillet on the stove. You want it hot but not smoking for about 3-4 minutes. Add olive oil to coat the pan, and swirl the pan to cover it with oil—the option is to use a ghee and olive oil mixture to enhance the flavor.
Place each lamb chop one at a time onto the pan. Here is the hardest part of the process. Do not touch the chops for the next two to three minutes!!! If you want that beautiful crispy sear, you MUST let it cook. Flip to raw side and place in the oven for 5 to 10 minutes, depending on doneness.
After five to ten minutes, check for doneness. If you like your red meats rare, do not place them in the oven, just remove them from the heat and let them rest. For medium-rare, five or six minutes would be enough. For medium leave oven up to 8 or 10 minutes, and well up to 12 to fifteen minutes. Once you pull them out of the oven allow the chops to rest for five minutes before serving and cutting into them.

Notes

Marinating and Seasoning: I use a dry rub for my lamb loin chops, which I consider seasoning. If using herbs, I would use extra virgin olive oil to help release the natural oils from the herbs and facilitate the flavors infusing the meat. Either method, I would marinate or season for at least 30 minutes to an hour before cooking if I cannot do this step overnight or earlier in the day.

Secrets to Searing:

Have a Hot Pan: You may invest in a fancy surface thermometer, but your hands can accurately tell you how hot your pan is without the expense. Be comfortable hovering your hand over the pan's cooking surface to gauge the heat before adding oil, and feel the heat it radiates. Please do not touch the pan itself. Another way to tell is by the oil. The oil will ripple as it coats the bottom of the pan. You want the pan hot but not smoky. If the pan starts to smoke, set it aside, wait for it to cool, and start again.
Do Not Touch It!!! Once the meat goes into the pan, please do not touch it. Allow the meat to cook for a few minutes. If the meat gives you resistance when moving it, let it go a bit longer. Look for an opaque line from where the meat touches the pan towards the center of the meat. Once it reaches about a quarter, flip the meat.

Residual Heat: You want to remove the meat about five degrees below what you are aiming for. Residual heat will carry over, which could turn a medium-rare into a medium if you don't account for it. Insert the thermometer in the thickest part of the chop without touching the bone and hold for 15 seconds. Once you reach your desired temp, remove it from the heat and let it rest for 5 to 10 minutes so the meat can relax and the juices can redistribute.

Nutrition