Pan Roasted Lamb Chops with Mint Relish

Tonight's dinner ended with a discussion about portion sizes. I purchased Lamb Chops at Ferroras. Four chops or $6 and change. Amazing!! Dinner for 2 for $6.00. We are now thinking that the package I purchased should have been one portion. 

The chops were cooked spot on. Kudos to me!!!

But 2 little chops were really not enough per person for dinner. Appetizer, maybe. Dinner, maybe not.

We also picked up fresh corn from Cole's Farm Stand.

I tried microwaving it. I need to work on that one procedure.

The lamb chop recipe is from The Complete Cooking For Two Cookbook.

Pan Roasted Lamb Chops with Mint Relish

Mint Relish Ingredients-
2 tbsp olive oil
1 tbsp chopped parsley
1 tbsp chopped mint
1 small shallot, minced
2 tsp red wine vinegar
2 tsp honey
Salt and pepper

Lamb Ingredients-
4 6 to 8 oz lamb loin chops, 1/2 " thick, trimmed
Salt and pepper
2 tsp vegetable oil

Method-
For Mint Relish-
Combine all ingredients in a bowl and season with salt and pepper.
Let the relish sit at room temperature while preparing the lamb.

For the Lamb-
Adjust the rack to the middle position and heat the oven to 425˚. 

Pat the chops dry with paper towels and season with salt and pepper.

Heat oil in a 10" oven-safe skillet over medium-high heat until just smoking.

Brown chops well on both sides, 3 to 5 minutes (I just did 3 minutes per side.)

Transfer skillet to oven and roast chops until meat registers 120 to 125˚ (for medium rare), 6 to 8 minutes. (I would recommend no more than 6 minutes as the resting time continues to cook the meat.)

Using potholders (THE SKILLET HANDLE WILL BE HOT), remove the skillet from the oven. 

Transfer chops to plate and tent loosely with aluminum foil and rest for 5 minutes. (I skipped this part because the chops were already at 125º.

Serve with relish.