Lamb Chops Plate Recipe

Bring meat to room temperature

Remove the lamb chops from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat dry with paper towels to remove any surface moisture.

Season

Place the lamb chops on a tray. In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and olive oil. Rub this mixture evenly over both sides of each chop, making sure to press herbs and garlic into the meat.

Preheat grill or pan

If using a grill, preheat to medium-high (about 425–450°F / 220–230°C). If using a heavy skillet or cast-iron pan, heat it over medium-high heat until very hot and just beginning to smoke. Add 1 tablespoon olive oil to the pan if pan-searing.

Sear and grill

Place chops on the hot grill or in the hot pan, bone side down first so they sit flat. For 1-inch thick chops, cook 3–4 minutes per side for medium-rare (internal temperature 125–130°F / 52–55°C), 4–5 minutes per side for medium (135°F / 57°C). Avoid overcrowding; cook in batches if necessary.

Butter baste (pan only)

If cooking in a skillet, reduce heat to medium after flipping. Add 2 tablespoons unsalted butter to the pan along with a sprig of rosemary (optional). Tilt the pan and spoon the melted butter over the chops repeatedly for 30–60 seconds to baste and finish cooking.

Rest

Transfer cooked chops to a warm plate and loosely tent with foil. Let rest 5–7 minutes to allow juices to redistribute. During resting the internal temperature will rise a few degrees.

Finish

Just before serving, squeeze a little lemon over the chops and sprinkle with chopped parsley. Serve hot with lemon wedges on the side.

After removing the lamb chops from the skillet, keep the pan over medium heat. Add the finely minced shallot and cook 30–45 seconds until fragrant and translucent, scraping up any brown bits from the bottom of the pan with a wooden spoon.

Add 100 ml (1 dl) dry red wine or stock to deglaze the pan. Increase heat briefly to reduce the liquid by about half (2–3 minutes). Add one rosemary sprig while reducing to infuse flavor.

Remove the rosemary sprig. Reduce heat to low and whisk in 1 tablespoon cold unsalted butter piece by piece to thicken and gloss the sauce. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste. Spoon the sauce over the rested lamb chops and serve immediately.

Plate 2–3 lamb chops per person. Garnish with chopped parsley and lemon wedges. If using the pan sauce, drizzle 1–2 tablespoons over each portion.