Pan-seared and Oven Finished Lamb Chops

​​This is the easiest and fastest way to prepare amazing lamb chops. No one would ever know the simplicity when they see the chops on the plate. Gorgeous and a flavor explosion in your mouth! 

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This goes well with the tahini kale salad and the roasted delicata or stripetti squash- the perfect combo of sweet, spicy, salty, and sour. This particular harissa spice mix has a nice kick to it. Use less if you don’t like a ton of spice. You can definitely make this recipe for a crowd. It doesn’t require a lot of hands-on time, but is sure to wow the guests. 




​Ingredients:
1 rack lamb rib chops, about 8 chops (1 ½ - 2 lbs)
1 T harissa spice mix  (This is my favorite blend)
1 t sea salt
1 t avocado oil

Directions:
On a plate or sheet pan, place ribs. Sprinkle with harissa spice mix, sea salt, and avocado oil. Rub all over on top and bottom. Let sit for 20 minutes at room temperature. 
Preheat oven to 450. 
Heat a cast-iron (or oven safe pan) over medium- high heat. When hot, place rack skin side down in pan for 2 minutes. With tongs, turn rack over and sear for another 2 minutes. 
Place entire pan in oven on the middle or upper-middle rack for 10 minutes for rare, 12 minutes for medium-rare, 14 minutes for medium. 
Remove pan from oven. (Remember to use a hotpad to grab the handle when removing it from the oven.) Let sit for 5-8 minutes before cutting. 
Using a large chef’s knife, slice the ribs between each bone. Enjoy! 

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