# Duck Fat Flash-Fried Lamb Chops with Rosemary Salt
*Succulent, pasture-raised lamb lollipops seared to a crusty finish in liquid gold.*

## Headnote
There is a specific, primal joy in a lamb chop that has been treated with the respect it deserves. For years, I struggled with the rendered fat on the edge of a rib chop—it was either rubbery and pale or the meat was overcooked by the time the fat went crisp. The solution, I found, was to stop fighting the fat and start embracing it. By using rendered duck fat as our frying medium, we achieve a hard, mahogany sear in under ninety seconds.

The duck fat does more than just heat; it carries a velvety richness that bridges the gamey sweetness of the lamb with the piney punch of fresh rosemary. This is a high-heat, high-reward recipe. You are going to want your cast iron screaming hot, and you are going to want to let these rest. The carry-over cooking is what transforms a grey interior into that perfect, edge-to-edge blush of medium-rare.

**Prep time:** 15 min (plus 30 min tempering)
**Cook time:** 6 min
**Total time:** 51 min
**Yield:** 2–3 servings
**Difficulty:** Medium

## Ingredients
*   8–10 rib lamb chops, cut 1-inch thick (frenched)
*   1.5 tsp coarse sea salt
*   1 tsp freshly cracked black pepper
*   3 tbsp rendered duck fat
*   4 sprigs fresh rosemary, leaves stripped and finely minced
*   2 cloves garlic, smashed but kept whole
*   1/2 tsp flaky sea salt (for finishing)

## Method
1.  Remove the lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature.
2.  Pat every surface of the lamb chops bone-dry with paper towels until the meat feels tacky.
3.  Season both sides of the chops generously with the coarse sea salt and cracked black pepper.
4.  Place a large cast-iron skillet over high heat until a wispy veil of white smoke begins to rise from the surface. 
5.  Add the duck fat to the pan and swirl until it is shimmering and completely liquid.
6.  Lay the lamb chops in the pan in a single layer, ensuring they do not touch; work in batches if necessary to avoid crowding.
7.  Sear the first side without moving the meat for 2 minutes, or until a deep, dark brown crust has formed.
8.  Flip the chops using tongs and immediately drop the smashed garlic and half of the minced rosemary into the hot fat between the chops.
9.  Sear the second side for 90 seconds, using a spoon to bast the chops with the bubbling, herb-infused duck fat.
10. Remove the chops from the pan when an instant-read thermometer hits 125°F (52°C) for medium-rare. 
11. Transfer the lamb to a warm plate and pour the remaining fat from the pan over the meat.
12. Rest the meat for at least 5 minutes to allow the juices to redistribute and the internal temperature to rise to 130-135°F.
13. Sprinkle the finished chops with the remaining fresh rosemary and a pinch of flaky sea salt just before serving.

## Variations
**The Spicy Carnivore**: Add 1 teaspoon of dried red chili flakes to the duck fat at the same time as the garlic for a subtle, creeping heat.
**Smoky Forest Style**: Swap the rosemary for fresh thyme and add a teaspoon of smoked paprika to the initial dry seasoning rub.
**Tallow Swap**: If duck fat is unavailable, high-quality beef tallow provides a similarly high smoke point and an even deeper, steak-house savoriness.

## Storage & Reheating
Store leftover chops in an airtight glass container in the refrigerator for up to 3 days. To reheat without losing the medium-rare center, place them in a 300°F (150°C) oven for 5–8 minutes just until the fat begins to sizzle; avoid the microwave, as it will turn the delicate lamb rubbery.

## Pairing Suggestion
Serve alongside a stack of chilled, salt-cured marrow bones for a decadent study in animal fats.