Chosen with Care! Our Food You Feel Good About yellow banner on the front means this lamb was raised without added hormones, antibiotics or animal by-products. We only offer products we love - and we hope you'll love them too. If not, we'll give you your money back.
Quick pan sear first then roast in oven 350 degrees for 12-15 minutes if you want medium rare. This dish has a classic simplicity, and its preparation is similarly streamlined. Just brown lemon-and-thyme-seasoned lamb chops quickly, then serve drizzled with a lemony reduction of its own cooking juices. If you enjoy wine with such a main dish, try a fruity young Beaujolais, lightly chilled. Preparation time: 5 minutes. Chilling time: 1/2 to 1 hour. Cooking time: 8 to 10 minutes.
Rub lamb with 2 tsp. olive oil; sprinkle with salt and pepper. Let stand 10 minutes. 2. Cook lamb in 2 Tbsp. hot oil in a large skillet over high heat 8 to 10 minutes or until browned, turning twice. Place lamb on a lightly greased wire rack in a roasting pan. Bake at 300Â° for 20 minutes or until a meat thermometer inserted into thickest portion registers 140Â° to 145Â° (medium-rare) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes. 3.