This is so easy it doesn’t really require a recipe.

Bring the chops to room temperature and season them with salt and pepper on both sides. Do this at least an hour before cooking. You want time for the salt to soak into the meat so you don’t just have a salty crust on the outside. A lot of chefs recommend using koshering salt for meat because the flakes make it easy to use. I stopped using koshering salt because my understanding is that it is quite pure. That sounds good for the intended purpose, but our bodies require a lot of other trace minerals besides salt. So we use a colored mineral salt (the natural color comes from other trace minerals which are mixed into the sodium chloride deposits where it is found.) Sea salt would also work. Anyways, use whatever salt you like.

When you are ready to cook the chops, bring a cast iron skillet to medium-high heat with a couple tablespoons of homemade cooking lard in it. Grass fed lamb chops have a fat cap but not much marbling so bringing extra fat to the pan helps. Natural lard works well with the lamb flavor. You want a good coating of melted lard on the bottom of the pan but it shouldn’t be sloshing: we’re searing with extra cooking fat, not frying.

Once the lard is melted and hot but not smoking, sear the chops on one side for about 2 minutes until they start to brown on that side. If this takes longer than 2 minutes turn up the heat. Flip the chops over and after a minute or so your pan is probably starting to get too hot, so turn the heat down to medium-low and let the heated cast iron continue to cook your chops. You want the lard popping though, so adjust heat as needed. After the 2nd side has browned, turn the chops onto their edge so that the fat cap starts to brown and render in the cooking lard. After that browns a bit flip the chops on to the other edge (this is where the T-bone is exposed) and sear that for 20 seconds or so.

I use a probe thermometer to check doneness. However, most thermometers aren’t all that accurate, so you kind of have to know what works with your setup. Lamb is medium at 140F and medium-rare at 130F, but my probe thermometer will read 140F when the meat is still bloody. Regardless, the meat should still have some give, some squishyness to it, when you remove the chops from the pan. The standard is to cook lamb to medium, but personally I think that is too much. I think our lamb chops are best medium-rare, and I like to err on the side of more rare and pull the chops off the heat a bit early to make sure the inside is still a nice pinkish red. I definitely recommend trying grass fed lamb chops the rare side of medium rare if you haven’t yet.

After you remove the chops from the pan, drizzle the lamb-flavored lard from the skillet over the chops. Then let them rest about 10 minutes before serving and eating. If you like the flavor of lamb, I think you will enjoy these.