Description
Deliver steakhouse quality right in your own kitchen with pan seared lamb chops. Juicy, tender chops develop a perfect crust in a hot cast iron skillet with just butter, garlic, and fresh herbs. Ready in under 20 minutes for an elegant dinner that impresses every time.
Ingredients
8–9 bone-in lamb loin chops, 1 inch thick
2 teaspoons coarse kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 tablespoons salted butter
4 cloves garlic, smashed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
Instructions
1. Remove lamb chops from refrigerator 30 minutes before cooking. Pat completely dry with paper towels, then season generously with salt and pepper on both sides.
2. Place your cast iron skillet over medium-high heat until very hot. Add olive oil and let it heat for one minute until shimmering.
3. Carefully place lamb chops in the hot pan without crowding. Let them cook undisturbed for 3-4 minutes until a golden-brown crust forms.
4. Use tongs to flip each chop to the other side. Cook for another 3-4 minutes until equally browned. The chops should release easily when ready to flip.
5. Reduce heat to medium-low and add butter, smashed garlic, rosemary, and thyme to the pan. As butter melts, tilt the pan and spoon the fragrant butter over the chops continuously for about 5 minutes.
6. Insert a meat thermometer into the thickest part of a chop. Remove from heat when it reads 125°F for medium-rare.
7. Transfer lamb chops to a plate and cover loosely with foil. Let rest for 10 minutes before serving.
Notes
Bone-in lamb loin chops look like tiny T-bone steaks. They cook quickly and stay tender.
Room temperature meat cooks more evenly than cold. Pull chops from fridge 30 minutes early.
Pat completely dry with paper towels for the best sear.
Fresh garlic cloves smashed with the side of a knife release maximum flavor.
Fresh rosemary and thyme make the butter sauce aromatic. Dried herbs work but cut amounts in half.
Coarse kosher salt seasons better than table salt.
Freshly cracked black pepper adds more flavor than pre-ground.
Trim excess fat before cooking to prevent flare-ups.
Don’t overcrowd the pan or chops will steam instead of sear.
Use meat thermometer for perfect doneness every time.
Baste constantly during the last 5 minutes for amazing flavor.
Temperature guide: Rare 120-125°F, Medium-rare 125-130°F, Medium 130-135°F, Medium-well 135-140°F, Well-done 140°F+
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 871
- Sugar: 1g
- Sodium: 1390mg
- Fat: 79g
- Saturated Fat: 35g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 197mg