Seared Lamb Chops

Directions

1. Trim the rack and chop into 4 double-chops. One chop will have excess from a bonus smaller rib; cut that piece off to even out the chops. The extra piece is the chef’s bonus.
2. Pat the lamb dry and allow to come to room temperature. Season with salt and pepper.
3. Heat a stainless steel pan then add a tbsp of oil mixed with butter. Add the lamb to the pan and sear on both sides, about 4 minutes per side for medium rare.
4. Allow to rest for several minutes before serving.

Notes

The most expensive cut of lamb, but the easiest to prepare.