Spiced Lamb Kebabs with Fresh Herbs

 

NOTE: Needs a binding agent.

Ingredients

Ingredient Checklist

• 1 pound ground lamb
• 1 cup dried chana dal (split chickpeas)
• 1 cup water
• 3 tablespoons ghee, divided
• 1 teaspoon finely grated garlic (about 1 large garlic clove)
• 1 teaspoon finely grated peeled fresh ginger (from 1 [1/2-inch] piece)
• 1 teaspoon ancho chile powder
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon asafoetida powder
• 1 tablespoon kosher salt, divided
• 1 medium yellow onion, finely chopped
• 2 serrano chiles, stemmed and finely chopped
• 2/3 cup packed fresh mint leaves, finely chopped
• 1/3 cup packed fresh cilantro leaves, finely chopped
• Plain whole-milk yogurt
• Spicy Green Chutney

Directions

Instructions Checklist

• Step 1

  Stir together lamb, chana dal, and 1 cup water in a 6-quart programmable electric pressure cooker (such as an Instant Pot). Close and lock lid. Turn steam release handle to “Sealing” position. Press “Manual,” select “High Pressure,” and program 8 minutes pressure-cooking time. When cooking time and time for float valve to drop are complete, turn pressure cooker off. Carefully open using the natural pressure release.

• Step 2

  Heat 1 tablespoon ghee in a small saucepan over low. Add garlic, ginger, chile powder, coriander, cumin seeds, turmeric, and asafoetida powder; stir with a spatula to combine. Cook until fragrant, about 20 seconds; transfer mixture to a food processor. Add cooked lamb mixture and 1 1/2 teaspoons salt; process until texture is mostly smooth, about 2 minutes, stopping to stir and scrape down sides as needed. Transfer mixture to a large bowl, and cover with plastic wrap until ready to use.

• Step 3

  Stir together onion, chiles, mint, cilantro, and remaining 1 1/2 teaspoons salt in a medium bowl. 

• Step 4

  Shape lamb mixture into 16 (3-inch-wide) patties (about 3 tablespoons each). Make a 2-inch-wide, 1/2-inch-deep circular indentation in center of each patty. Place 1 heaping teaspoon onion mixture in center of each patty. Press lamb mixture together, sealing filling inside, and shape into a ball. Flatten slightly into a 3/4-inch-thick patty. Place patties on a baking sheet, cover with plastic wrap, and chill at least 30 minutes or up to 1 day. (Alternatively, freeze patties on a baking sheet. Transfer frozen patties to ziplock plastic freezer bags, and freeze up to 1 month. Let thaw completely in refrigerator before cooking.)

• Step 5

  Working in 3 batches, add 2 teaspoons ghee to a large nonstick skillet. Heat over high until bubbling but not smoking. Add 6 patties, and cook until fully browned on one side, 2 minutes to 2 minutes and 30 seconds. Flip and cook until browned, about 2 minutes. Transfer to a platter lined with paper towels to drain slightly. Serve with yogurt and green chutney.

Instant Pot Middle Eastern Stew

Ingredients

2 tablespoons olive oil, butter or ghee
1 ½ –1 ¾ pounds lamb or beef stew meat, cut onto 1 ½  inch cubes

1 onion, diced

4–6 garlic cloves, rough chopped

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1 teaspoon cumin seeds

1 teaspoon coriander

1 teaspoon turmeric

1/2 teaspoon cinnamon

1/2 teaspoon chili flakes ( Aleppo Chili flakes are nice) and more for garnish

2 tablespoons tomato paste

1/4 cup apple cider vinegar (or red wine vinegar)

2 tablespoons honey or brown sugar

1 1/4 cups chicken stock or broth

1 15 ounce can chickpeas, rinsed and drained

Turn the Instant Pot on and set it to the Sauté function. Heat the butter or oil and saute the onions for 3-4 minutes until fragrant. Add the lamb/beef, garlic, salt and all the spices.  Then sauté for 5 more minutes until fragrant. Add the vinegar, tomato paste, honey, stock, chickpeas and raisins and stir until combined.

Cover and set the Instant Pot to pressure cook setting for 50 minutes on normal/high. Naturally release.

Let the pressure release and give a stir. The meat will be tender and break apart easily. If you prefer it less juicy, return to saute function and cook off some of the liquid. ( Note that it will thicken a bit as it sits)

Serve over quinoa or rice with fresh cilantro or parsley as garnish.

Cumin Lamb Stir-Fry

Ingredients

2 (8.8-oz.) pkg. precooked jasmine rice (such as Uncle Ben's)

1 1/2 tablespoons cumin seeds

2 teaspoons Szechuan peppercorns or black peppercorns

4 teaspoons canola oil, divided

1 pound boneless lamb shoulder, cut into 3-in. strips

1 1/2 cups very thinly sliced yellow onion

1 small julienne-cut red bell pepper

6 garlic cloves, thinly sliced

1/4 teaspoon crushed red pepper

2 tablespoons lower-sodium soy sauce

2 tablespoons sherry vinegar

1/2 teaspoon kosher salt

1/2 teaspoon sugar

1 cup (1/2-in.) sliced scallions

1 teaspoon crushed Aleppo pepper (optional)

Heat rice according to package directions. Set aside; keep warm.

Heat cumin and peppercorns in a large skillet over high. Cook 1 minute or until fragrant and toasted, stirring frequently. Cool slightly; crush with a mortar and pestle, or grind coarsely in an electric spice grinder.

Heat 2 teaspoons oil in pan over medium-high. Add half of lamb; stir-fry 3 minutes or until browned. Sprinkle with 1 teaspoon spice mixture. Transfer to a plate. Repeat procedure with remaining oil and lamb and 1 teaspoon spice mixture.

Add onion, bell pepper, and garlic to pan; stir-fry 4 minutes or until lightly charred. Add crushed red pepper and remaining spice mixture; stir-fry 1 minute. Add cooked lamb and any juices from plate, soy sauce, vinegar, salt, and sugar. Cook, tossing constantly, until liquid coats meat and vegetables. Remove from heat. Add scallions; toss to wilt. Serve stir-fry over rice. Sprinkle with Aleppo pepper, if desired.

Lamb Burgers with Lemon-Caper Aioli and Fennel Slaw

INGREDIENTS

Aioli

¼ cup rinsed salt-packed capers

1 cup mayonnaise

2 tablespoons olive oil

1 teaspoon finely grated lemon zest

3 tablespoons (or more) fresh lemon juice

1 teaspoon Dijon mustard

2 garlic cloves, finely grated

Kosher salt

Assembly

1½ pounds ground lamb, preferably grass-fed

Kosher salt

4 tablespoons olive oil, divided

3 celery stalks, thinly sliced on the diagonal

½ fennel bulb, thinly sliced; plus ¼ cup chopped fennel fronds (optional)

¼ large sweet onion, thinly sliced

3 tablespoons fresh lemon juice

2 teaspoons crushed dried mint

Freshly ground black pepper

4 potato or ciabatta rolls, toasted

Boquerones (marinated white anchovies, for serving, optional)

Place capers in a small bowl and pour in warm water to cover. Let soak 20 minutes. Drain, rinse, and pat dry. Coarsely chop.

Whisk capers, mayonnaise, oil, lemon zest, lemon juice, mustard, and garlic in a medium bowl; taste and season with salt and more lemon juice, if desired.  Aioli can be made 1 day ahead. Cover and chill.

Toss celery, fennel, fennel fronds (if using), onion, lemon juice, dried mint, and remaining 2 Tbsp. oil in a medium bowl. Season slaw with salt and pepper.

Shape lamb into 4 patties about 1" thick, season with salt, and let sit at room temperature 30 minutes.

Heat 2 Tbsp. oil in a large skillet, ideally cast iron, over medium. Cook lamb patties, working in batches if needed, until browned (they won’t take on as much color as a beef burger), 5–7 minutes. Turn and cook until browned on second side, about 5 minutes for medium-rare. Transfer patties to a plate and let rest 10 minutes.

Generously spread aioli on cut sides of buns and build each burger with a lamb patty, 3 or 4 boquerones, and a mound of slaw. 

India Spice Marinated and Grilled Lamb Chops

INGREDIENTS

1 teaspoon fennel seeds

3 serrano chiles, finely grated

1 3-inch piece ginger, peeled, finely grated

6 garlic cloves, finely grated

1/2 cup crème fraîche or sour cream (or more)

4 tablespoons fresh lime juice

2 teaspoon dried mango powder (amchoor; optional)

2 teaspoon dried fenugreek leaves

2 teaspoon freshly ground black pepper

1 teaspoon finely grated nutmeg

2 teaspoon Kashmiri chili powder or paprika, plus more for serving

4 tablespoons vegetable oil (or more)

12 lamb rib chops (about 2¼ pounds total)

Kosher salt

Mint leaves, cilantro leaves with tender stems, and lemon wedges (for serving)

Toast fennel seeds in a dry small skillet over medium heat, shaking pan often, until fragrant, about 45 seconds; let cool. Finely grind in spice mill or with mortar and pestle. Transfer to a large bowl; add in chile, ginger, garlic, crème fraîche, lime juice, mustard oil (if using), mango powder (if using), fenugreek leaves, pepper, nutmeg, 1 tsp. chili powder, and 2 Tbsp. vegetable oil and mix well. Season lamb chops with salt and add to marinade; turn to coat. Cover and chill at least 2 hours.

Let lamb chops sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Bring reserved marinade to a boil over medium heat.  Add additional vegetable oil if marinade is too thick.

Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Transfer to a platter; let rest 5–10 minutes.

Top lamb with mint and cilantro and dust with more chili powder. Serve with lemon wedges.

Lamb (or Pork) Larb

NOTE: Try this Larb recipe next - https://www.eatingthaifood.com/thai-larb-recipe/  with Green Papaya Salad (https://www.eatingthaifood.com/thai-green-papaya-salad-recipe/).

Ingredients

·        1 lemongrass stalk

·        4 garlic cloves

·        ½ bunch cilantro, stems and leaves separated, stems coarsely chopped plus sprigs for serving

·        1 large shallot, coarsely chopped

·        4 red Thai chiles, divided

·        ½ cup salted, roasted peanuts

·        3 tablespoons fresh lime juice

·        1 tablespoon (or more) fish sauce

·        1½ teaspoons demerara sugar or dark brown sugar

·        2 tablespoons vegetable oil

·        1 pound ground lamb (at least 10% fat)

·        Cooked white rice, Bibb lettuce leaves, sliced cucumber, lime wedges, and mint sprigs (for serving)

Remove tough outer layers from lemongrass, cut 4" piece from bulb end, thinly slice, save remaining lemongrass for another use. Pulse lemongrass and garlic in a food processor until finely chopped. Add cilantro stems (reserve leaves for another use), shallot, and 1–2 Thai chiles, depending on how hot you like it, and pulse until finely chopped. Transfer to a large bowl; set aside. Pulse peanuts in food processor until coarsely ground and transfer to a small bowl; set aside. Thinly slice remaining chiles; set aside for serving.

Whisk lime juice, fish sauce, and demerara sugar in a small bowl; set lime dressing aside.

Heat oil in a large skillet, preferably cast iron, over high. Add lamb to skillet and press into a single flat layer with a flexible spatula. Cook, undisturbed, until underside is browned and crisp around the edges, 5–7 minutes. Use spatula to break patty into smaller pieces and turn. Cook pieces on the other side until edges are crisp and meat is cooked through, about 5 minutes. Transfer lamb to a medium bowl with a slotted spoon, then use spoon to break up meat into small pieces.

Pour off all but 3 Tbsp. fat from skillet and set skillet over medium heat. Cook lemongrass mixture, stirring often, until fragrant and starting to stick to skillet, about 3 minutes. Add reserved lime dressing and peanuts and return reserved lamb to skillet. Toss until meat is coated. Remove from heat and season with more fish sauce, if desired.

Serve larb with rice, lettuce, cucumber, limes, mint sprigs, cilantro sprigs, and reserved chiles for making lettuce cups.

Lamb Loin Chops with Mint Chimichurri

Lamb loin chops:

2 pounds of lamb loin chops, about 8 individual chops, 1 1/2 inch thick

1 teaspoon Kosher salt

1/2 teaspoon freshly ground black pepper

2 Tbsp olive oil

Mint chimichurri:

3 cloves garlic, chopped (about 3 teaspoons)

1 1/2 cups fresh mint leaves (spearmint), packed

1 1/2 cups fresh parsley leaves, packed

3 Tbsp red wine vinegar

3/4 teaspoon Kosher salt

1/4 teaspoon red pepper flakes

1/2 cup olive oil

1. Remove chops from refrigerator and sprinkle on all sides with Kosher salt. Let sit at room temperature for a half hour (for small chops) to an hour (for large chops) to come to room temp.

2. Make the mint chimichurri sauce. Either in a food processor or by hand, finely chop the garlic, mint and parsley. Place in a bowl and stir in the wine vinegar, salt, and red pepper flakes. Stir in the olive oil.

3. Heat olive oil in a large cast iron pan on medium high heat. Sprinkle the black pepper on both meaty sides of the chops. When the pan is hot, place the chops meat-side down in the pan. Leave space between the chops, do not crowd the pan.

4. Do not move the chops, just let them brown, about 2 to 4 minutes on each side, depending on the heat of your pan and the size of the chops. Once browned on one side, turn them over and brown the other side. Quickly sear the fatty and bone edges of the chops.

5. Once all of the sides have browned, lower the heat and continue to cook until the lamb chops are done to your liking. Lamb is best rare (vivid pink on the inside), never more cooked than medium rare. The easiest way to test for the doneness of the chops is to press on them with your finger (see the finger test to check doneness of meat). You can also use an instant read meat thermometer. Remove the meat from the pan at 120° to 125°F for rare, and 130° to 135°F for medium rare. Some of the chops may cook faster than others, so check them as they cook, and pull them off the pan when ready.

6. Place the chops on a plate and cover with foil. Let rest for 10 minutes before serving.

Serve drizzled with mint chimichurri sauce.

Curry and Ginger rubbed lamb with Apricot-Lime sauce

Ingredients

2 tablespoons curry powder

• 1 tablespoons minced peeled fresh ginger
• 1 1/2 teaspoons olive oil $
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 4 (6-ounce) lamb shoulder chops, trimmed $
• 1/2 cup Apricot-Lime Sauce (recipe follows)

Apricot-Lime Sauce

• 2/3 cup apricot preserves
• 1/2 cup fresh lime juice (about 3 limes)
• 1/3 cup golden raisins
• 1/3 cup chopped fresh mint $
• 1/4 cup balsamic vinegar
• 1/4 cup ketchup $
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot sauce $
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Melt the preserves in a saucepan over medium-low heat. Stir in the remaining ingredients. Remove from heat.

Prepare grill.

1. Combine the curry, ginger, oil, salt, and pepper; rub paste evenly over lamb.
2. Place lamb on grill rack, and cook 4 minutes. Turn lamb; brush with 1/4 cup Apricot-Lime Sauce. Cook for 4 minutes. Turn lamb, and brush with 1/4 cup sauce. Cook 2 minutes, turning once.

Spice Rub/marinade for pork

Ingredients

1 tsp garlic powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 tsp oregano
olive oil

Directions
1. mix dry ingredients in a bowl
2. cut up pork tenderloin into chunks
3. put pork in ziplock bag.  add oilve oil to coat.  dump in spice mix.  shake to coat.
4. marinate in fridge 2-3 hours.

*will also work with lamb.

Seared Lamb Chops with Rosemary and Balsamic Reduction

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped thyme
• 1 tablespoon finely chopped rosemary leaves
• 1 teaspoon minced garlic
• Kosher salt
• 6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
• 2 teaspoons freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 cup balsamic vinegar
• 1 large or 2 small rosemary sprigs
• 2 tablespoons butter

Directions

Preheat the oven to 400 degrees F.

In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.

Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove therosemary sprigs before using.

When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction

Apricot Lamb (or Pork) Chops

Ingredients

1/2  cup  apricot preserves

2  teaspoons  Dijon mustard

1  teaspoon  bottled minced garlic

1  teaspoon  low-sodium soy sauce

1/2  teaspoon  Worcestershire sauce

1/4  teaspoon  salt

1/8  teaspoon  ground cinnamon

1/8  teaspoon  black pepper

8  (4-ounce) lamb loin chops or pork chops, trimmed

Cooking spray

Combine first 5 ingredients in a small bowl; set aside. Combine salt, cinnamon, and pepper, and sprinkle over both sides of lamb. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add lamb/pork to pan; cook 5 minutes on each side or until desired degree of doneness. Remove skillet from heat; add apricot mixture, turning lamb to coat. Place 2 chops on each of 4 dinner plates; spoon remaining apricot mixture evenly over chops.

Marinated & Roasted Boneless Leg of Lamb

Ingredients - Marinade
3 cloves of garlic, crushed
2 teaspoons of dry oregano
2 teaspoons of dry thyme
2 teaspoons of dry rosemary
1/4 teaspoon of fresh ground black pepper
3/4 cup of olive oil
2 lemons, juiced
2 cups of dry red wine, e.g. Blackstone Merlot
1 boneless leg of lamb, approx 5 lbs.
2 teaspoons salt
1 teaspoon black pepper

Combine the first 5 ingredients a bowl. Toss with 1/4 cup olive oil to form a paste. Rub the spice mixture all over the lamb.

Put the lamb in a large plastic bag. Pour the lemon juice, rest of the olive oil and red wine over the lamb. Squeeze out air from bag, seal it.

Marinate lamb in the refrigerator overnight (or at least 4 hrs).

Remove lamb from refrigerator at least 1 hour before cooking it.

Preheat the oven to 450 F. degrees.

Take lamb out of bag, dispose of the marinade. Season the entire lamb with salt and pepper. Place the lamb on a roasting rack in a roasting pan.

Put the lamb into the 450 degree oven and roast for 20 minutes. After the 20 minutes, lower the temperature to 325º degrees and continue cooking the lamb until the internal temperature is to your liking.

Approximate roasting time for medium rare is 25 minutes per pound. Roast in oven until it reaches 135 degrees.

When the meat is cooked, remove it from the oven and let it rest for 10 minutes. The temperature will increase by about 5 degrees while the roast is resting out of the oven.

Slice the lamb into slices across the grain and serve,

Shepherd's Pie

Ingredients
4 tablespoons salted butter
1 pound ground lamb
1/3 pound ground beef
1 cup chopped yellow onions
2 carrots, chopped
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces button mushrooms, cleaned and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/2 cups beef stock or broth
1 teaspoon Worcestershire sauce
1 1/2-2 pounds potatoes, skins peeled, and cut into chunks
1/2 cup whole milk
1/2 cup white cheddar, grated

Preheat the oven to 400 degrees F.

Lightly grease a 6-cup baking dish and set aside.

Melt 2 tablespoons of the butter in a large saute pan over medium high heat. Add the lamb and beef, stirring to crumble, and cook until starting to brown, about 3 minutes. Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes. Add the mushrooms and bay leaf, and cook, stirring, until their liquid is almost all gone, about 4 minutes. Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer until thickened, about 20 to 25 minutes.

Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and put in a bowl. Add 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper and whole milk. Combine with a hand mixer to incorporate.

Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.

Moroccan Lamb Chops

Ingredients
8 lamb chops
2 tablespoons extra-virgin olive oil
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 teaspoon sweet paprika
1 teaspoon coriander seeds
1 teaspoon garlic salt
1/2 teaspoon hot red pepper flakes
Handful of parsley
1 lemon, wedged

Combine dry spice blend in a small bowl, stir to combine.

Preheat pan over high heat. Brush chops with 1 tablespoon of olive oil. Rub spice blend into the chops on both sides.

Add remaining 1 tablespoon of olive oil to pan. Cook chops 7 to 8 minutes, turning once, for medium rare, 10 to 12 minutes for medium to medium well.

Sprinkle parsley on top and serve with wedges of lemon.

Roasted Leg of Lamb with Rosemary & Garlic

1 boneless leg of lamb, about 5 pounds
1/4 cup fresh lemon juice
4 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan.

Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until temp is a meat thermometer inserted into the center of the roast registers about 130 to 135 degrees F (about 20 minutes per pound). Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Grilled Lamb Chops

Ingredients
2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick

In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.

Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes on each side. Then reduce heat to medium and cook for another 3 minutes per side for medium rare.