Ingredients:

  • 2.2 lbs lamb rib chops, 1-inch thick (approx 8-12 chops)
  • 2 tbsp olive oil
  • 1 tbsp kosher salt
  • 1.5 tsp coarsely ground black pepper
  • 1 tsp dried oregano
  • 60g freshly grated parmesan cheese
  • 40g panko breadcrumbs
  • 45g unsalted butter, softened
  • 3 cloves garlic, minced into a paste
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp lemon zest

Instructions:

  1. Temper the lamb. Remove 2.2 lbs lamb rib chops from the fridge 20 minutes before you start. Note: Cold meat in a hot pan causes the muscle fibers to seize, resulting in tough chops.
  2. Dry the surface. Pat the chops completely dry with paper towels on both sides and the edges.
  3. Season the meat. Mix 1 tbsp kosher salt, 1.5 tsp black pepper, and 1 tsp dried oregano. Rub this into every side of the lamb.
  4. Heat the pan. Add 2 tbsp olive oil to a large cast iron skillet over medium high heat. Cook until the oil is shimmering and just starting to whisps of smoke appear.
  5. Sear the chops. Place the lamb in the pan. Sear for 2–3 minutes per side until a deep mahogany crust forms.
  6. Create the paste. While the lamb sears, mix 45g softened butter, 3 cloves garlic paste, 60g parmesan, 40g panko, 1 tbsp parsley, and 0.5 tsp lemon zest in a bowl.
  7. Apply the topping. Spread a generous layer of the garlic parmesan paste onto the top of each seared chop while they are still in the pan (or transfer to a sheet tray).
  8. Broil for texture. Place the pan under a preheated broiler for 1-2 minutes until the cheese is melted and bubbling with golden spots.
  9. The final rest. Remove the pan and let the lamb rest for 10 minutes. Note: This is when the juices redistribute, ensuring every bite is moist.