Roll_Bones
Master Chef
Thanks for the nice words RB. I season the lamb chops with Herbs de Provence, garlic powder and S&P. I use a screaming hot CI skillet and since the chops are 2" thick, I cook them on the five sides (bone, both sides, top and bottom) to rare/med rare.
Sounds great. I saw how thick they were last time I was in Costco. Even had a package in my hand. But I put it back.
I figured you for rare to medium rare. Thanks for the post and picture.
I actually am certain now, lamb chops are in my near future.