Reverse Sear Those Lamb Chops?

If you eat meat for protein, Steaks and Lamb Chops are the easiest to cook. And saves so much time and money even when you buy the most delicious organic, grass fed and all natural pasture raised kind. Ever since I own my Lodge Cast Iron Skillet, I use the reverse sear method of cooking quite a lot, at least every time I make a steak or chops.


Do you sear before or after?

Traditionally, I am sure you have been told to sear the meat first and then finish in the Oven, or Pressure Cooker or Slow Cooker. In case of Pressure Cooking, or Slow Cooking, I tend to follow that advice. 

However if I have to roast meats, I prefer to marinate the meat, and roast it in the Oven first and then finish on the hot cast Iron Pan. 

Try it and you will know why. 

What if you did the exact Opposite one time? That is how you find new, delicious, amazing things, places, inventions and discoveries.


Here are the Ingredients I used for 4 Servings

Every thing is really Optional, except the Lamb, Salt and Pepper. But, what is Life without Herbs and Spices. So stock them up and use them!


  • Lamb Loin Chops – 4
  • Olive Oil – 2 Tbsp
  • Juice of 1 Lemon
  • Meat Tenderizer – 1 tbsp (or about 3 tbsp of fresh raw papaya minced) - (Totally Optional)
  • Fresh garlic (finely minced) – 2 tbsp
  • Fresh ginger (grated) – 2 tbsp
  • Fresh Rosemary (finely chopped) – 1 tbsp
  • Fresh Thyme (finely chopped) – 1 tbsp
  • Fresh Sage (finely chopped) – 1 tbsp
  • Salt – 1 tsp Or to taste.
  • Black Pepper – 1 tsp
  • Cayenne Pepper – 1/2 tsp
Reverse Seared Lamb Chops

Reverse Seared Lamb Chops


For Searing:

Yes I go all out, when I have a good set of Lamb Chops. So I did end up using about 2 Tbsp Ghee, A sprig of fresh Rosemary and some fresh garlic Cloves to Sear in the end. 


Directions:

  • 1
    In a flat tray or large mixing bowl, mix all of the Ingredients and apply on the Lamb Chops.
  • 2
    Marinate it for at least 2 hours. (Or if meal prepping. Marinate in batches and leave in the freezer.).
  • 3
    Preheat Oven to 275 F and place the chops in a large pan and bake them for about 30 minutes until the internal temperature reaches about 125 F (If you fancy). I was looking for Medium Rare and this is about what gets me that!
  • 4
    Let it rest for about 15-20 minutes so the juices run clear.

Ok. So How Exactly do you Reverse Sear meat?

Heat that ghee on that Lodge Cast Iron Pan on high heat. Add the rosemary and garlic to the pan. Now one by one quickly sear the lamb chops to brown on all sides. (Pictured above is when I used my grill pan to do the sear.) It should take about 1-2 minute per chop to sear it.

While this last "Reverse Sear" step seem complicated, but you will be surprised how it locks in the flavor of the meat and takes the taste up a notch. Like a fancy Gourmet Chef Meal!


Serving Suggestions:

Serve with a side of Roasted Veggies. 

Or On top of an Arugula-Raspberry Salad topped with some balsamic vinaigrette.

Would also go well with Steamed (or Microwaved Veggies) like I talk about in this post as well. Did you know eating Cabbage, Cauliflower, Broccoli and Brussel Sprouts helps prevent Cancer?



Jerry Seinfeld Experiment: Don’t break the chain. Post #37.

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