# Duck Fat Flash-Fried Lamb Chops
*Crispy-skinned, mineral-rich lamb rib chops seared in velvet-smooth duck fat*

## Headnote
There is no fat more sophisticated or hard-working than duck fat. While butter burns and olive oil loses its soul under high heat, duck fat thrives. For these lamb chops, the fat acts as a high-velocity heat conductor, creating a crust so crisp it shattered when bitten, while the interior remains a lush, ruby rare. This is my favorite way to eat lamb in the height of summer—it’s fast, it’s primal, and it respects the integrity of the meat without burying it in heavy sauces.

The secret to this recipe isn't just the heat; it’s the dryness. If your chops are even slightly damp when they hit the pan, they will steam instead of crust. I’ve learned the hard way that a ten-minute rest on a paper towel is the difference between a grey, chewy chop and a gold-standard sear. When the fat starts to shimmer and smoke just slightly, you’re ready.

**Prep time:** 15 min
**Cook time:** 6 min
**Total time:** 21 min
**Yield:** 4 servings
**Difficulty:** Medium

## Ingredients
*   8-12 lamb rib chops (roughly 1-inch thick)
*   2 tsp coarse sea salt
*   1 tsp freshly cracked black pepper
*   1/2 tsp dried culinary lavender, crushed (optional, for floral earthiness)
*   1/2 cup rendered duck fat
*   4 cloves garlic, smashed but left whole
*   3 sprigs fresh rosemary
*   1 tsp flaky finishing salt (like Maldon)

## Method
1. Pat the lamb chops dry with paper towels on both sides until the surface of the meat looks matte.
2. Season the lamb generously on all sides with sea salt, black pepper, and the optional lavender.
3. Allow the seasoned chops to sit at room temperature for 10 minutes to ensure an even cook.
4. Place a heavy cast-iron skillet over medium-high heat for 3 to 4 minutes until the handle feels warm to the touch.
5. Add the duck fat to the skillet and tilt the pan to coat the surface entirely.
6. Wait for the duck fat to begin shimmering and release thin wisps of white smoke.
7. Use tongs to carefully place 4 to 5 chops in the pan, ensuring they do not touch one another.
8. Sear the first side without moving the meat for 2 to 3 minutes, until a deep, dark brown crust forms.
9. Flip the chops and immediately drop the smashed garlic and rosemary sprigs into the hot fat between the meat.
10. Tilt the pan slightly so the fat pools with the aromatics, then use a large spoon to baste the chops for the final 2 minutes.
11. Remove the chops from the pan when an instant-read thermometer hits 130°F (54°C) for medium-rare.
12. Transfer the chops to a warm plate and rest for 5 minutes before serving.
13. Sprinkle with flaky finishing salt just before the first bite.

## Variations
**Smoky Highland Style**: Replace the lavender with 1/2 teaspoon of smoked paprika and finish the rested chops with a localized spritz of peaty Scotch whisky.
**The Herbivore’s Nightmare**: Increase the duck fat to 3/4 cup and toss 1/2 lb of cubed pancetta into the pan during the final minute of cooking to serve as a salty, "carnivore garnish."
**Spiced Game approach**: If using venison chops instead of lamb, add 1/2 tsp of ground juniper berries to the initial dry rub to compliment the lean, wild flavor.

## Storage & Reheating
Store leftover chops in an airtight glass container in the refrigerator for up to 2 days. To reheat without overcooking, place them in a cold oven, set the temperature to 300°F (150°C), and remove them the moment they are warm to the touch (about 8–10 minutes). Do not microwave; it will turn the duck-fat crust rubbery.

## Pairing Suggestion
Serve these alongside a chilled glass of dry, mineral-heavy sparkling water with a twist of charred lemon.