lamb loin

1 lamb loin (this was ~2 inches thick, had a bone but not the handle, kinda like a T-bone steak, but a lot smaller)
salt/pepper/olive oil
dab of butter

Preheat oven to 350. Heat a cast iron skillet really hot, let lamb come to room temp (~45 mins on the counter), coat with oil, salt and pepper. Sear top, bottom and each side ~2 mins each end. Place a dab of butter on top and place in the oven.

I cooked it about 12 mins but turns out my thermometer skills suck and it was ~160F. Next time probably ~5 mins to get a temp of ~130F.

Subji was an excellent side dish (see best of dinner recipes)