Pan Seared Lamb Chops with Rubbo Salt
 
Perfect, succulent, mouthwatering Pan Seared Lamb Chops are restaurant-quality but homemade with exquisite Rubbo Salt Fleur de Sel 9 a cast iron pan.
 
Ingredients:

1. Bone in Lamb loin chops
2. Rubbo Salt Fleur de Sel 9
3. Fresh rosemary
4. Freshly ground black pepper
5. Extra Virgin Olive oil
6. Butter
7. Garlic

 To cook: a cast iron skillet or other heavy pan and a pair of tongs to turn the chops.  

1. Pull the lamb chops out of the refrigerator and let them sit on a plate for 30 minutes, to bring to room temperature.  
2. Brush olive oil on the lamb chops, both sides and edges. Season both sides of the lamb chops, and the edges, with Rubbo Salt Fleur de Sel and freshly ground black pepper.  
3. Heat the pan over medium-high heat until quite hot. Sprinkle fresh rosemary leaves in the pan. Add a little olive oil to the pan. Place the lamb chops in the pan so they are not crowded.   
4. Cook the lamb chops for 3-4 minutes without moving so that they can sear on one side, then use the tongs to flip and cook on the other side for another 3-4 minutes.
5. Remove the pan from the heat and let the lamb chops sit for about 10 minutes until they reach a temperature of 125 degrees F when tested with a digital meat thermometer for medium-rare.
6. Serve with rice or pasta, and a vegetable.