Lamb Chops with Oregano and Lemon

1. 1Take the chops out of the fridge 30 minutes ahead. Rub them with 1 tbsp of the oil, the oregano, salt and pepper.
2. 2Heat a heavy frying pan over a medium-high heat with the remaining oil. Stand the chops on their fat edge, leaning them against each other or the pan side, and render for 3–4 minutes until that strip is golden and crisp. Skip this and you are left with a band of raw white fat nobody will eat.
3. 3Lay the chops flat and sear for 2½ minutes without moving them, until a proper crust forms.
4. 4Flip, add the butter, garlic and rosemary, and cook for another 2 minutes, tilting the pan and spooning the foaming butter over the chops continuously.
5. 5For pink in the middle, a thermometer in the eye of the meat should read 54°C. Lamb loin chops are small and go from pink to grey in under a minute, so start checking early.
6. 6Move them to a warm plate and rest for 5 minutes. They will climb to about 58°C.
7. 7Put the lemon halves cut-side down in the hot pan for 2 minutes until charred and caramelised.
8. 8Squeeze the charred lemon over the chops, scatter with parsley, and pour the pan butter over the top.

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