The other night I wanted to make the Bob a nice dinner, but ended up coming home from work later than anticipated. I had a rack of lamb marinating in rosemary, olive oil, and garlic, but in the interest of time, I didn’t want to cook it in one piece. Hence were born double cut lamb chops cooked in a cast iron pan. The process is just like cooking a steak, sear (fat side first) in a scorching cast iron pan and then toss in a 500 degree oven until cooked to your preferred doneness (flipping once). I ended up tossing some sliced and parboiled potatoes (from Boxer’s Rest Farm – one of my favorite farmer’s market stops) in the rendered fat until they were crunchy. With a fresh salad it made for a 30 minute meal that somehow seemed like it should have taken much longer to make.