Useful Charts

The Heat Chart below shows the advisable interior food temperatures for safe eating

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Pan-Fried Lamb Chops

Servings 1

  • 6 single-rib lamb chops about ½-inch thick
  • ½ teaspoon Diamond Crystal kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon dried rosemary or thyme
  • 1 tablespoon Olive oil for frying
  1. Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
  2. Heat a large cast-iron skillet over high heat, about 3 minutes. Add the Olive oil and brush to coat.
  3. Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
  4. If the chops are thicker than ½-inch (some are ¾-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
  5. Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Notes
  • The CDC recommends cooking whole cuts of lamb to 145°F, then allowing the meat to rest for 3 minutes before eating.