Garlic Rosemary Lamb Chops

Preheat your oven to a high temperature of 425 degrees Fahrenheit or 220 degrees Celsius.

To prepare the lamb chops, carefully remove any excess fat that may be present. This step is crucial in preserving the natural flavor of the lamb, so it's worth taking the time to do it correctly. Next, lightly brush each chop with olive oil.

Add a pinch of salt and a few grinds of pepper to the lamb chops, followed by some minced garlic and chopped rosemary. The key is to use just enough of each ingredient, as you want the flavors to complement the lamb without overpowering it.

Place the seasoned lamb chops in a preheated cast iron skillet, making sure they are not overcrowded. This will allow for even cooking and prevent the lamb from steaming instead of searing.

Cook the lamb chops in the preheated oven, uncovered, until they are cooked through and reach an internal temperature of at least 140 degrees Fahrenheit or 60 degrees Celsius. Use a thermometer to check the internal temperature, as this is the most accurate way to determine doneness.

Once the lamb chops are cooked, remove them from the oven and cover them tightly with foil. This step is called "resting" or "standing," and it allows the juices to redistribute, making the lamb more tender and flavorful.

Allow the lamb chops to rest for 8 to 10 minutes before serving. This may seem like a long time, but it's essential in achieving the perfect level of doneness. Finally, serve the lamb chops with a side of mint jelly for a delicious and refreshing contrast to the rich flavor of the lamb.