Categories: Beef
Ingredients
- 2 racks of lamb, trimmed and frenched by your butcher
- 2 cups plus 3 tbsp. olive oil
- 10 sprigs rosemary, 8 stripped and roughly chopped and 2 whole, plus more for garnish
- 10 sprigs oregano, 8 roughly chopped and 2 whole, plus more for garnish
- 6 garlic cloves, thinly sliced
- 1 tbsp. Aleppo pepper
- Kosher salt and black pepper
- 3 tbsp. unsalted butter
- Flaky sea salt, for topping
Directions
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Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic, and 2 tsp Aleppo pepper in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
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Preheat the oven to 400. Remove the lamb from the refrigerator and wipe off any excess marinate with a paper towel. Season generously with kosher salt and black pepper.
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Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tbsp. olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125 for medium-rare to medium doneness, 5-7 minutes.
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Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
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Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 tsp Aleppo pepper. Garnish with rosemary and oregano sprigs.