Cretan Herb-Crusted Lamb Chops with High-Phenolic Olive Oil Drizzle
Tender lamb chops crusted with oregano and thyme, finished with a vibrant drizzle of Pamako Tsounati high-phenolic extra virgin olive oil from Crete.
This recipe celebrates the marriage of premium protein and exceptional olive oil. Lamb chops are seasoned simply with Mediterranean herbs, seared to develop a golden crust, then finished with a generous drizzle of Pamako Tsounati monovarietal extra virgin olive oil. The oil's robust phenolic profile and peppery notes complement the richness of the lamb, while its cold-pressed purity ensures that every drop delivers both flavor and the health-protective compounds for which Cretan oils are renowned. This is a dish that honors the ingredients by keeping technique straightforward and letting quality speak.
Method
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1
Prepare the lamb chops
Remove lamb chops from refrigeration 30 minutes before cooking. Pat each chop completely dry with paper towels on all surfaces. In a small bowl, combine sea salt, black pepper, dried oregano, dried thyme, and garlic powder. Rub this herb mixture evenly over both sides of each lamb chop, pressing gently to adhere. Let the seasoned chops rest at room temperature while you preheat the pan.
10 minutes -
2
Sear the lamb chops
Heat a heavy-bottomed skillet or cast-iron pan over medium-high heat until very hot, about 3 minutes. Add the neutral cooking oil and swirl to coat the pan. Working in batches if necessary to avoid crowding, place the lamb chops in the pan without touching. Sear undisturbed for 3 minutes until a golden-brown crust forms. Flip using tongs and sear the second side for 3 minutes. For medium-rare, the internal temperature should reach 52°C; for medium, 57°C. Adjust cooking time by 1 minute per side as needed. Transfer cooked chops to a resting plate.
10 minutes -
3
Rest and finish with olive oil
Allow the lamb chops to rest on the plate, loosely tented with foil, for 5 minutes. This redistributes the juices and ensures tender, moist meat. Arrange the rested chops on a serving platter. Drizzle the Pamako Tsounati Monovarietal Mountain Extra Virgin Olive Oil generously over the lamb, using approximately 15ml per two chops. The oil's peppery, robust character will complement the richness of the meat. Garnish with fresh oregano sprigs if using, add lemon wedges to the platter, and finish with a light sprinkle of flaky sea salt if desired. Serve immediately.
7 minutes
Serving note
Bring lamb chops to room temperature 30 minutes before cooking for even heat distribution. Pat the meat completely dry before seasoning to ensure proper crust formation. Use a meat thermometer to achieve your preferred doneness: 52°C for medium-rare, 57°C for medium. The high-phenolic olive oil is added after cooking to preserve its delicate polyphenols and peppery character; heating would diminish these qualities. Rest the meat fully before serving to allow juices to redistribute.
Allergen note
This recipe contains no common allergens when prepared as written. Verify that all pantry ingredients, including salt and pepper, meet your specific allergen requirements.
