Oven-Seared Lamb Chops
- 1 garlic clove, optional
- 2 pounds bone-in lamb chops
- Salt and freshly ground black pepper
- 2 lemons, quartered, for serving
- Turn the kitchen fan on.
- Heat the oven to its maximum temperature, ideally 500 F, and set a rack in the lowest possible position.
- Set a large ovenproof skillet on the rack and let it heat in the oven until it is almost smoking, 5 to 15 minutes, depending on your oven.
- While the pan is heating, cut the garlic clove in half and rub it all over the meat.
- Carefully remove the heated pan from the oven, sprinkle its surface with a generous pinch of salt, add as many of the chops as will fit, and immediately return the pan to the oven.
- Roast the chops until seared and dark brown underneath; they are ready to turn when they release from the pan easily, 2 to 5 minutes, depending on the thickness of the chops.
- Cook on the other side to the desired doneness, another 2 to 5 minutes; start checking the inside after 2 minutes.
- Remove the chops from the pan, sprinkle with pepper, and let them rest for at least 5 minutes; pour any juices over the meat and repeat with the remaining chops.
- Serve with the lemon.