Lamp Chops

The owner of the blog and his girlfriend were kind enough to bestow upon me a housewarming gift, a 12" hunk-chunk piece-o-metal cast iron skillet, and with the memories of the first ever episode of Good Eats fresh in my mind, we seeked out steak to sear!

Ingredients:
Some fresh lamb chops or equivalent red meat
Freshly Ground Black Pepper, Kosher Salt
Vegetable of Choice, I used Brussels Sprouts

Method:
Preheat oven to 500 F
Put cast iron skillet in oven til it hits 500F, remove and place on stove on high

Season lamb chops with kosher salt and fresh ground pepper on both sides
Lube both sides with some canola or peanut oil

Sear lamp chops in cast iron skillet 30s each side.
Move skillet and meat into 500F oven for 2 minutes
Flip meat and cook for another 2 minutes
If you have probe thermometer, poke it into the middle of the meat to check doneness:

Rare: 120° to 130°
Med Rare: 130° to 145°
Medium: 145° to 155°
Toast: 155° and up

Cook times might vary for different sized pieces of meat.

Remove meat, cover with Aluminium foil and let it rest for 2 mins.
Meanwhile, quickly stir fry some brussels sprouts in the heat remaining in the cast iron skillet.

Enjoy!

(Recipe adapted from Good Eats)