The cast iron grill pan I purchased a few months back has gotten more use than I could have ever imagined.  It’s totally worth a little extra cleanup to get perfectly grilled steaks,  ultra crispy chicken breasts, and out-of-this-world-pretty lamb chops.

And since I had never worked with lamb chops before {shepherd’s pie is my only lamb experience to date}, having such success with cast iron gave me the courage to venture out into fancier lamb territory.

I used this {super simple} recipe and couldn’t have been more pleased.  An hour or so of soaking in fresh rosemary, thyme, and garlic was all the lamb chops needed to transform into an extra fancy {and extra delicious} dinner.