20-Min Charred Lamb Chops, Spanish Style
Lamb chops seared aggressively on a sheet pan with garlic, rosemary, and a hit of sherry vinegar — the weeknight version of cordero asado castellano. Caramelized edges, tender center, done in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 42g
Ingredients
- 4 chops (about 1 lb) lamb chops (1.5 to 2 inches thick)
- 4 cloves garlic cloves, minced
- 2 sprigs fresh rosemary sprigs
- 2 tbsp sherry vinegar
- ½ tsp smoked paprika
- ½ medium, sliced thin red onion
- 1 whole lemon
- 3 tbsp olive oil
Instructions
- 1
Pat lamb chops dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a 12-inch cast iron skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chops 90 seconds per side without moving. Edges should brown and crisp; center stays pink to medium-rare.
- 4
Transfer chops to a sheet pan. Scatter minced garlic, rosemary, and sliced red onion around them.
- 5
Drizzle with remaining 1 tbsp oil and paprika. Roast uncovered at 400°F for 4 to 5 minutes until center reads 130°F.
- 6
Pour sherry vinegar over the pan. Squeeze lemon juice across. Serve immediately on a warm plate.
Tools you’ll need
- 12-inch cast iron skillet
- sheet pan
- paper towels
- instant-read thermometer
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
