Double Cut Lamb Chops Recipe

Preheat the oven to 400°F (200°C). Slice the top 1/4 off each garlic head to expose the cloves. Place the heads on a small piece of foil, drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt. Wrap the foil loosely and roast in the oven for 35–40 minutes until cloves are soft and golden.

When cool enough to handle, squeeze the roasted cloves into a small bowl and mash to a smooth paste. Set aside 2 teaspoons for the lamb marinade; reserve any extra for the pan sauce or to serve.

Bring the lamb chops to room temperature for 30 minutes before cooking. Pat them dry with paper towels.

In a bowl combine 4 tbsp olive oil, 2 tbsp chopped fresh rosemary, 4 minced garlic cloves, 2 tsp roasted garlic paste, 1 tsp lemon zest, 1 tsp red wine vinegar, 1 tsp Dijon mustard, 2 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Place the lamb chops in a shallow dish or zip-top bag. Pour the marinade over the chops, ensuring all sides are coated. Marinate at room temperature 30 minutes or refrigerate up to 4 hours. If refrigerated, bring back to room temperature 30 minutes before cooking.

If using potatoes: toss halved baby potatoes with 1 tbsp olive oil and 1 tsp salt and spread on a rimmed baking sheet. Roast in the 400°F oven for 25–30 minutes (they can roast while garlic finishes) until tender and golden.

Preheat

Preheat oven to 425°F (220°C) if you lowered it after garlic/potatoes; place a heavy ovenproof skillet (cast iron preferred) on the stovetop and heat over medium-high until very hot.

Remove excess marinade from the chops (wipe but leave some herbed garlic oil). Add 1 tbsp olive oil to the hot skillet. Sear the double-cut lamb chops 3–4 minutes on the first side without moving to develop a deep brown crust.

Flip the chops and sear the second side 2–3 minutes. Transfer the skillet to the preheated oven and roast 6–10 minutes depending on thickness and desired doneness: about 6–7 minutes for medium-rare (internal temp 130–135°F/54–57°C), 8–10 minutes for medium. Use a thermometer to confirm.

Remove the skillet from the oven and transfer chops to a warm plate to rest for 5–7 minutes. Tent loosely with foil.

While the chops rest, place the skillet back on medium heat. Carefully pour off all but about 1 tablespoon of fat. Add 1 cup dry red wine or stock to deglaze, scraping up browned bits with a wooden spoon. Add 12 halved olives and 2 rosemary sprigs.

Simmer the liquid until reduced by about half (4–6 minutes) and slightly syrupy. Swirl in 1 tablespoon cold unsalted butter and 1 tsp lemon juice to finish the sauce; season to taste with salt and pepper.

Return chops to the skillet for 30–60 seconds to warm and coat with sauce, spooning the sauce over them. Transfer chops to a serving platter, spoon pan sauce and olives over the chops and garnish with additional rosemary sprigs and reserved roasted garlic if desired.

Serve the double-cut lamb chops hot with roasted potatoes or your chosen side, and an extra drizzle of olive oil or pan sauce. Let guests carve or serve whole; lamb should be juicy with a savory garlic-rosemary-olive finish.