Hi folks. First post. I am going to be broiling some lamb rib chops. It's my first time doing lamb. I only started cooking a year or so ago. I have a 2 week old, so don't want to smoke the apartment. Was going to heat cast iron skillet under broiler for 10 minutes or so, place lamb rib chops in sizzling cast iron, and then set under the broiler.
Questions ... I am going to be marinating them in an oil, garlic, lemon, herb de provence mixture. I should dry the lamb chops prior to placing into the skillet right, so that it sears? If so, should the skillet be totally dry, or should I drizzle some oil in there? And if it should be oiled, when do I add the oil?