Description
Enjoy perfectly cooked, juicy, and flavorful pan-seared lamb chops with a garlic herb butter sauce. This classic recipe yields tender 1-inch thick lamb loin chops with a golden crust, infused with fresh rosemary, thyme, and garlic, making it an ideal main dish for any special occasion or weekday dinner.
Ingredients
Lamb Chops
- 8–9 bone-in lamb loin chops, about 1-inch thick
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Cooking and Herb Butter
- 2 tablespoons olive oil
- 4 tablespoons salted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
Instructions
- Prepare the lamb chops: Remove the lamb chops from the refrigerator and let them sit at room temperature for about 20 minutes. Pat them dry thoroughly with paper towels and season generously with kosher salt and freshly ground black pepper on all sides to enhance flavor and promote a good sear.
- Heat the skillet: Place a large cast iron skillet or heavy-bottomed pan over medium-high heat. Once the pan is hot, add the olive oil and heat it for about 1 minute until shimmering but not smoking.
- Sear the lamb chops: Carefully place the lamb chops in the hot skillet, leaving space between each chop to avoid steaming. Cook for 3 to 4 minutes without moving them, allowing a golden, caramelized crust to form on the first side.
- Flip and continue cooking: Use tongs to turn the lamb chops over and cook the other side for another 3 to 4 minutes, maintaining medium-high heat for even browning.
- Add butter and herbs: Reduce heat to medium-low. Add the salted butter, minced garlic, chopped rosemary, and chopped thyme to the skillet. As the butter melts, continuously spoon the infused garlic herb butter over the lamb chops to keep them moist and impart deep herbaceous flavor. Continue basting for about 5 minutes.
- Check temperature: Use a meat thermometer to check the internal temperature of the thickest part of the lamb chops. Remove from heat once the temperature reaches 125°F for medium-rare doneness, ensuring tender and juicy meat.
- Rest before serving: Transfer the lamb chops to a plate and loosely cover with aluminum foil. Let them rest for 10 minutes to allow the juices to redistribute, resulting in a more flavorful and tender bite.
Notes
- Allowing the lamb to come to room temperature before cooking ensures even cooking.
- Use a cast iron skillet or heavy-bottomed pan for the best sear and heat retention.
- Adjust cooking time slightly for thicker or thinner chops or preferred doneness.
- Resting the meat is crucial to keep the chops juicy and tender.
- Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
