Seared Lamb With A Smoky Slather Recipes

PAN SEARED LAMB CHOPS

Steps:

• Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
• Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
• Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
• Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
• Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

SEARED LAMB WITH A SMOKY SLATHER

Steps:

• Combine tea, cumin, salt, pepper, garlic, thyme leaves and olive oil, and mix well. Place lamb in a dish and rub half the tea mixture on one side. Turn it over and slather the second side. If possible, set aside at room temperature up to 3 hours.
• Heat oven to 450 degrees. Place turnips and potatoes in a saucepan of salted water, bring to a simmer and cook until tender, 15 to 20 minutes.
• As turnips and potatoes cook, place a large, heavy, ovenproof skillet, preferably cast iron, on the stove over high heat for 2 to 3 minutes. Place lamb in pan and sear until browned on the bottom, 1 1/2 to 2 minutes. Turn lamb and place pan in the oven. Roast for 12 to 15 minutes. An instant-read thermometer inserted in a thick part of the meat should register 120 degrees for medium-rare.
• Remove lamb to a cutting board. Place skillet back on stove. Drain turnips and potatoes, place in skillet and briefly roll them in the pan drippings to pick up some color. Transfer them to a bowl, cover and keep warm; your turned-off oven comes in handy here.
• Add wine to skillet and cook on medium, scraping the pan, until it's somewhat reduced. Whisk in butter, season with salt and pepper and turn off heat. Slice lamb and arrange on a large platter. Spoon turnips and potatoes around it. Briefly reheat the sauce, spoon it over the meat, drop a few sprigs of thyme on top and serve.