Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
Lamb Loin Chops with Garlic and Lemon
8 Lamb Loin Chops
Milford Spice Company's It's All Greek to Me seasoning
Oil (with a high smoking point like Grape Seed Oil)
Pre-heat oven to 400 degrees Use an 10-inch cast iron skillet. Take the lamb chops out of the refrigerator 30 minutes before use. Lamb cooks better if started at room temperature. Salt and pepper, and add sliced garlic on both sides of the lamb. Add lemon slices and rest 10 minutes.
Sprinkle the It's All Greek to Me seasoning over the lamb chops on both sides. Heat skillet until hot. Take garlic and lemons off the lamb chops before putting them in the pan. Then set lamb chops in a lightly oiled skillet. (There will be a lot of smoke.) Do not move the lamb chops. Only turn once. Sear lamb chops for 3 minutes a side.
Add a little more oil and butter to the pan. Baste the lamb chops with the oil/butter mixture then place in the oven for 2 minutes. Take lamb chops out of the oven and plate them. Let rest for 4-5 minutes then serve. Squeeze a lemon over the chops just before serving.