Kenji's Perfect Pan-seared Lamb Chops

Total Time: 8 hrs 35 mins Preparation Time: 8 hrs Cook Time: 35 mins

Ingredients

• Servings: 2
• 2 bone-in lamb rib chops, preferably blade-end and 1 1/2 inches thick (12-16 oz. each)
• 2 tablespoons kosher salt
• 1 1/2 teaspoons sugar
• fresh ground black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 medium shallot, thinly sliced
• 8 sprigs fresh thyme

Recipe

• 1 night or morning before cooking.
• 2 pat lamb chops with a paper towel. combine salt and pepper in a small bowl. season lamb chops generously on all sides with the salt and sugar mixture. transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, at least 8 hours and up to 24.
• 3 cooking.
• 4 preheat oven to 250°f
• 5 place baking sheet with lamb chops in oven and cook until an instant read thermometer inserted into the center of the chops registers 100-110°f for medium-rare (about 30 minutes), or 110-120°f for medium (about 35 minutes). to prevent overcooking, start checking temperature 5-10 minutes before suggested time.
• 6 remove chops from oven.
• 7 heat oil in a large stainless steel or cast iron skillet over high heat until smoking.
• 8 place lamb chops in skillet and cook, turning occasionally, until starting to brown, about 1 1/2 minutes.
• 9 add butter, shallots, and thyme to skillet. continue cooking, spooning shallots and thyme on top of chops and basting with butter until golden brown on both sides and well-crusted, about 2 minutes longer.
• 10 remove pan from heat, transfer chops to a clean rack set in a rimmed baking sheet, and let rest for 3-5 minutes.
• 11 just before serving, reheat dripping in pan until smoking. pour hot drippings over chops. they should sizzle and crisp a bit. serve immediately.