Rib chops and loin chops both work here: I chose rib chops for this recipe because (let's be honest) they make a gorgeous presentation. They also deliver a deliciously smooth flavor (not always true with other cuts of lamb). Rib chops are cut from the center/rib section of the lamb and they're typically sold with a long rib bone and the eye of meat at the end. They're not particularly meaty, so (for me), one serving is typically 2 chops. Rib chops are considered a prized cut, so you'll pay a little more for them. That said, you can also opt for loin chops. These are cut farther back, between the ribs and the leg, they're often meatier and have a similar, smooth flavor. Loin chops are often less expensive than rib chops, so the choice is yours.
About the skillet: Since we're searing and roasting the lamb, you need a skillet that can transfer from the stovetop to the oven. Cast iron is my favorite type of pan for the job.
How to cook lamb? Lamb is best cooked rare to medium-rare - this ensures a buttery, tender chop, not a chewy one. Use an instant-read thermometer if you want to be sure - 120 degrees for rare, 130 degrees for medium-rare. Remember that meat continues to cook for a few minutes after you remove it from the heat source. Note, for perfectly cooked lamb, coat the chops with the seasoning and let them rest for 30 minutes - at room temperature - before cooking.
Garlic-Basil Lamb with Fresh Lemon
8 bone-in lamb rib or loin chops
Kosher salt and freshly ground black pepper
2 tablespoons finely grated lemon zest
1 tablespoon dried basil
1 tablespoon olive oil
2 cloves garlic, minced
2 green onions, chopped
Season both sides of the lamb chops with salt and pepper. Rub the lemon zest and basil into both sides of the lamb. Let the chops sit at room temperature for 30 minutes (this helps bring the lamb to room temperature, which ensures even cooking, AND it allows the seasoning - namely salt and lemon - to tenderize the meat).
Preheat the oven to 400 degrees.
Heat the oil in a large, ovenproof skillet over medium-high heat. Add the garlic and cook for 1 to 2 minutes, until just golden. Add the lamb and cook for 1 minute per side, until browned. Transfer the pan to the oven and cook for 3 to 5 minutes for rare (120 degrees with an instant-read thermometer) or medium-rare (130 degrees with an instant-read thermometer). Let the lamb sit at room temperature for 10 minutes. Top with green onions before serving.
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