Lamb Chop Recipe

Prep and marinate

Pat the lamb chops dry with paper towels. In a large bowl combine 3 tablespoons olive oil, 2 tablespoons kosher salt, 2 teaspoons freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoons chopped rosemary and 2 tablespoons lemon juice. Toss the chops so they are evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to penetrate. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Preheat grill or pan

Preheat an outdoor grill to high (about 450–500°F / 230–260°C) or heat a heavy cast-iron skillet over medium-high heat until very hot. Lightly oil the grill grates or brush the skillet with a little olive oil to prevent sticking.

Grill sear

Season the chops lightly with a final pinch of salt and pepper. Place chops on the hot grill or skillet in a single layer without crowding. Sear for 2–3 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C). For medium, cook 3–4 minutes per side. For well done, cook 4–5 minutes per side. Rotate once for crosshatch marks if desired. Use an instant-read thermometer for best results.

Rest

Transfer cooked chops to a large plate, tent loosely with foil and rest for 5 minutes. Resting redistributes juices and ensures tender chops.

While chops marinate or rest, prepare the rice so it is ready when chops finish. Rinse 3 cups long-grain rice under cold water until runoff is mostly clear to remove excess starch.

In a medium saucepan, melt 2 tablespoons butter over medium heat. Add the rinsed rice and stir to coat the grains for 1–2 minutes to toast lightly.

Add 6 cups chicken or vegetable stock, 1 teaspoon salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover tightly and simmer for 15–18 minutes or until liquid is absorbed and rice is tender.

Remove from heat, discard the bay leaf, fluff rice with a fork and stir in chopped parsley. Keep covered and warm until ready to serve.

After removing the chops from the skillet or grill pan, return the skillet to medium heat and add 2 tablespoons butter. Add 1 finely minced shallot and sauté 1–2 minutes until translucent.

Deglaze the pan with 1 tablespoon red or white wine scraping up browned bits. Add 1 cup stock and simmer until reduced by about half, about 4–6 minutes.

Stir in 1 tablespoon lemon juice, season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Swirl in remaining butter off heat for a glossy finish. Spoon sauce over rested chops just before serving.

Arrange a generous bed of the warm rice on a large serving platter or individual plates.

Place the rested lamb chops (24 pieces) on top of the rice in an even layer. If using, drizzle pan sauce over the chops.

Garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.