Description
The simplicity of the preparation belies the depth of flavor found in these Pan Seared Lamb Chops. Enhanced with the earthy tones of rosemary and thyme, and finished with a velvety garlic butter drizzle, each bite of these perfectly seared chops offers a sublime mix of textures and tastes.
Ingredients
8–9 bone-in lamb loin chops, about 1-inch thick
2 teaspoons kosher salt, adjust as needed
1 teaspoon freshly ground black pepper
2 tablespoons olive oil, for the pan
4 tablespoons salted butter
4 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Instructions
Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
Reduce the heat to medium-low and add the butter, garlic, rosemary, and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare.
Remove the lamb chops from the heat, cover with a piece of foil, and let the meat rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 410