Lamb
Chops
Ingredients:
-
8-rib rack of lamb, French-trimmed with excess fat removed
-
2 tablespoons olive oil
-
Bear Pond Farm Tomato Basil Pesto, to serve
-
potato salad, to serve
-
kosher salt
-
freshly ground black pepper
Lamb Chops
Ingredients:
-
8-rib rack of lamb, French-trimmed with excess fat removed
-
2 tablespoons olive oil
-
Bear Pond Farm Tomato Basil Pesto, to serve
-
potato salad, to serve
-
kosher salt
-
freshly ground black pepper
Instructions:
Preheat oven to 400°F.
Heat an ovenproof skillet over a moderate heat until hot. Rub lamb rack with olive oil and season with salt and pepper.
Sear lamb rack in the hot skillet until browned all over. Transfer skillet to oven and roast lamb for approximately 15 minutes until cooked to your desired cooking degree; the lamb should register 160°F on an instant read thermometer for medium.
Remove from oven and let rest, wrapped loosely in aluminum foil, for at least 10 minutes.
When ready to serve, cut lamb rack into chops and arrange on a serving platter. Spoon over pesto and serve with potato salad on the side.
