Lamb Chops* Recipe
Extra Select Rib Chops, Hand Cut from the Rack of Lamb
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Ingredients
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Lamb
Marinade / Herb Rub
Cooking / Finishing
Method
Lamb
- 1
Trim and portion (if needed)
If you have a whole rack and prefer individual chops, cut between the rib bones with a sharp knife to make 8 chops (about 1/2"–3/4" thick for each). Leave the frenched bones exposed for presentation. Pat the chops dry thoroughly with paper towels.
- 2
Season
Place the lamb on a tray. Sprinkle kosher salt and freshly ground black pepper evenly on all sides of the chops (including the bones). Let rest at room temperature for 20–30 minutes while you prepare the marinade/rub. This helps the lamb cook more evenly.
Marinade / Herb Rub
- 3
Make the herb rub
In a small bowl combine 2 tablespoons olive oil, minced garlic, chopped rosemary, thyme, lemon zest, Dijon mustard, red wine vinegar (or lemon juice) and the optional ground cumin. Whisk to form a loose paste.
- 4
Apply
Rub the herb mixture all over the lamb chops, pressing it into the meat. If you have time, cover and refrigerate for 1–4 hours to develop flavor; for a quicker option, proceed immediately. If refrigerated, bring chops back to room temperature for 20–30 minutes before cooking.
Cooking / Finishing
- 5
Preheat and sear
Preheat the oven to 400°F (200°C). Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon neutral oil. When the oil is shimmering and just smoking, add the chops bone-side down or fat-side first, spacing them so they don't touch. Sear undisturbed for 2–3 minutes until a deep golden-brown crust forms, then flip and sear the other side 1–2 minutes.
- 6
Add butter and aromatics
Reduce heat to medium. Add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the melted butter over the chops for about 30 seconds to baste and develop flavor.
- 7
Finish in the oven
Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness: about 6–8 minutes for medium-rare (130–135°F / 54–57°C), 8–10 minutes for medium (140–145°F / 60–63°C). Use an instant-read thermometer inserted into the thickest part of a chop, not touching bone, to check temperature.
- 8
Rest and garnish
Remove the pan from the oven and transfer chops to a cutting board. Tent loosely with foil and rest for 5–7 minutes (carryover will raise temperature a few degrees). Spoon any pan juices back over the chops, sprinkle with chopped fresh parsley and an extra pinch of salt if needed. Serve whole or slice between bones to portion.