kosher salt and freshly ground black pepper, to taste
Heat a 12-inch cast-iron skillet for 10 minutes over medium-high heat. After 10 minutes, thoroughly dry the lamb chops by patting with paper towels, then season them liberally on both sides with salt and pepper. (Wait until the last minute to season, because in order to get a good sear, you’ll want the meat as dry as possible, and salt will cause juices to come to the surface of the steaks.)
Add oil to the pan and swirl to coat the bottom. Add the chops to the pan, cover with a splatter screen. You’ll definitely want to use a splatter screen! And while you’re at it, turn on the fan over the stove, and maybe even open all your windows :).
Cook the chops for about 3-4 minutes, then flip them over and cook for about about 2-3 more minutes for rare (120°F ), 4-6 minutes for medium (130°F ), and 8-10 minutes for well-done (150°F). Before serving, allow the lamb chops to rest on a platter, covered with foil, for about 10 minutes.
