You will need:
- 1 kilo of fresh lamb shoulder from el Rancho
- 1 tbs olive oil
- 1 tbs butter
- 2 garlic cloves
- Lamb rub: salt, parsley, rosemary, oregano, sage, orange peel, onion powder, paprika
Steps:
- Place a large skillet or non-stick sauté pan on medium-high heat and add 1 tablespoon extra virgin olive oil.
- Dry the lamb chops with a paper towel and season them generously with 2 teaspoons of lamb rub.
- Sear, once the oil is hot, carefully place your seasoned lamb chops in the pan. To avoid crowding the pan, Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
- When you have a nice golden-brown crust on both sides of the lamb, add the tablespoon butter and 2 cloves of garlic to the pan.
- Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely 'tent' aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.
- Serve with some tasty roasted garlic mashed potatoes and sautéed broccoli.