4 ounces of lamb loin chops, trimmed
3 tablespoons of fresh rosemary, chopped
2 tablespoons of lemon juice
½ teaspoon of oregano, dried
¼ teaspoon of ground black pepper
3 cloves of minced garlic
¼ teaspoon of salt
Combine rosemary, lemon juice, minced garlic, dried oregano, salt,and pepper. Rub the lamb chops with the mixture.
- Let the chop lambs rest in the mixture for at least 20 to 25 minutes.
Preheat oven on high heat. Put the cast-ironskillet inside the oven for about 10 minutes so the skillet will become very hot. This will seal the juice of the lamb and makes it moist. See to it also your skillet is large enough to hold all the lamb chops.
- Once the pan is hot, place the lamb chops in it and cook it in the oven for 5 minutes, depending on the thickness of the lamb chops. Lamb is quickly cooked as both sides of the chops cook at once.