12 lamb chops
6 TBS fresh lemon
3 TBS chopped fresh rosemary
3 medium cloves garlic, pressed
1/4 tsp salt
1/4 tsp black pepper
Directions:
1. Peel and press garlic.
2. Mix together lemon juice, rosemary, pressed garlic, salt, and pepper. Rub lamb chops with mixture and cut a piece of butter to place on top of each lamb chop. Set aside on plate.
3. Preheat broiler on high heat and place a stainless steel or cast iron skillet large enough to hold the lamb chops under the heat for about 10 minutes to get very hot (about 5-7 inches from the heat source). Be sure that the handle on the skillet you are using is also metal.
4. Once the skillet is hot, place lamb chops in skillet, and return to broiler for about 4-5 minutes depending on thickness of lamb, or to your desired cooking temperature using the chart below and an instant read thermometer. Lamb is cooked quickly as it is cooking on both sides at the same time. This is called the Quick Broil cooking method. Serves 6
Cooking Temperatures for Lamb:
Rare:
• 120-130 °F (48-54 °C) Internal appearance very red; very moist with warm juices. Approximate cooking and resting time: 20-25 min./lb. plus 8-10 min. resting
Medium-rare:
• 130-140 °F (54-60 °C) Internal appearance lighter red; very moist with warm juices. Approximate cooking and resting time: 25-30 min./lb.. plus 8-10 min. resting
Medium (with a touch of pink):
• 140-150 °F (60-66 °C) Internal appearance pink red color; moist with clear pink juice. Approximate cooking and resting time: 30-35 min./lb. plus 8-10 min. resting
Well-done:
• 150-165 °F (66-74 °C) Internal appearance no pink or red, slightly moist with clear juices
