Seared Lamb Loin Chops

Mary might have had a little lamb with snowy white fleece, but I think I was luckier, in that I had some beautiful thick lamb loin chops. These babies were serious, 1 1/2" thick!
















I could've done something complicated, like marinating, or a sauce with mint or parsley, but I just wanted to taste the lamb. So I coated the chops with olive oil, and seasoned simply with salt, pepper, and a little garlic powder.

I heated up my cast iron skillet until it was smoking (be careful, the handle gets hot!), and seared the chops for 5 minutes on each side, for a perfect pinkness in the middle (my camera's wonky, they were pinker than the picture!). For Hubby & Youngest, I cooked them for a minute more on each side, because they like their protein a little more cooked than I do.















After searing, I made a quick sauce from the happy charry bits in the skillet, some beef broth and red wine, reduced it down, and added a bit of butter, because you can never go wrong with butter.

Mmm...lamb chops.