1 Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 2 Add lamb; cook until browned, about 3 minutes per side. 3 Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare.
If you would like your chops more cooked, you can put them in a 400°F oven for 3 to 5 minutes, or keep them in the hot pan, remove from heat, and cover the pan for a few minutes. Then remove from the pan to a plate or cutting board, cover with foil and let rest 5 to 10 minutes before serving. Print. If you want your lamb chops rare in the center, you can cook them entirely on the stovetop. If you want them a bit more cooked, and you have double rib chops (2 ribs per piece of meat, each piece of meat about 1/4 of a pound), you will want to finish them in the oven, at 400°F Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 1  Recipe by Maria Helm Sinskey.  1 Add lamb; cook until browned, about 3 minutes per side. 2  Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. 3  Transfer lamb to platter, cover, and let rest 5 minutes. 1 Let marinate at room temperature at least 30 minutes and up to 1 hour. 2  Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 3  Add lamb; cook until browned, about 3 minutes per side. Preheat a hot grill and the oven to 400 degrees F. Rub the chops with oil, garlic, rosemary, lemon, salt, and pepper. Place on the grill and cook for 4 minutes on each side. Put on a baking sheet and finish in the oven, about 5 minutes, or until desired doneness. I like to cook lamb chops quickly, in a frying pan, on high heat. Only seven minutes later, dinner’s ready! There are many different cuts of lamb available. These rib chops are have their own little “handle”, which makes them perfect for picking up and eating with your fingers. Start by sprinkling some salt and pepper on both sides of each lamb chop. Preheat your non-stick pan on high heat. To tell if the pan is hot enough, add about 1 Tablespoon of water to the pan. The water should sizzle and evaporate immediately. 1 Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. 2  Add lamb; turn to coat. 3  Let marinate at room temperature at least 30 minutes and up to 1 hour. 4  Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 1 Let marinate at room temperature at least 30 minutes and up to 1 hour. 2  Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 3  Add lamb; cook until browned, about 3 minutes per side. 1 Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 2  Add lamb; cook until browned, about 3 minutes per side. 3  Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. 1 Let marinate at room temperature at least 30 minutes and up to 1 hour. 2  Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. 3  Add lamb; cook until browned, about 3 minutes per side. 1 2 Pat the lamb chops dry with paper towels, then season generously all over with salt and pepper. 2  3 Place a thin film of oil in the bottom of a large ovenproof frying pan and heat over medium-high heat until smoking. 3  Add the lamb chops and cook undisturbed until a golden-brown crust forms on the bottom, about 3 minutes. 1 4 Transfer the pan to the oven and roast until the chops register 130°F on an instant-read thermometer for medium rare, about 8 to 10 minutes. 2  Remove from the oven and transfer the chops to a cutting board or serving platter. 3  Tent with foil and let rest 5 minutes before serving. Sprinkle the lamb with salt and pepper and place in a gallon-size zip-top bag. Whisk 1/3 cup of the olive oil, the rosemary, smashed garlic, lemon juice and some salt and pepper together in a measuring cup. Pour the marinade into the bag with the lamb. Let sit at room temperature for at least 1 hour and up to 3 hours. Preheat the oven to 400 degrees F. Line a heavy-duty sheet tray with foil. 
http://www.simplyrecipes.com/recipes/rosemary_crusted_lamb_chops/ http://www.bonappetit.com/recipe/herb-roasted-lamb-chops http://www.epicurious.com/recipes/food/views/herb-roasted-lamb-chops-351253 http://www.foodnetwork.com/recipes/cat-cora/lamb-chops-recipe.html#! http://startcooking.com/how-to-cook-lamb-chops http://www.epicurious.com/recipes/food/views/herb-roasted-lamb-chops-351253 http://www.epicurious.com/recipes/food/views/herb-roasted-lamb-chops-351253 http://www.chowhound.com/recipes/basic-sear-roasted-lamb-loin-chops-28802 http://www.foodnetwork.com/recipes/patrick-and-gina-neely/roasted-lamb-chops-recipe.html
how to cook a lamb chop in the oven