Lamb Chops Recipe

1. Prepare chops

Pat lamb chops dry with paper towels. Trim excess fat if desired, leaving a thin fat cap for flavor.

2. In a medium bowl, combine 3 tbsp olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, Dijon mustard, 1.5 tsp salt, 3/4 tsp black pepper, and red pepper flakes if using. Whisk until emulsified.

3. Place chops in a shallow dish or resealable bag. Pour marinade over chops, rub to coat both sides thoroughly, and arrange in a single layer. Marinate at room temperature for 30 minutes or refrigerate for 2–4 hours for deeper flavor. If refrigerated, bring to room temperature for 30 minutes before cooking.

4. About 15 minutes before cooking, preheat oven to 400°F (200°C) if you plan to finish thicker chops in the oven. Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, then add 1 tbsp vegetable oil and swirl to coat.

5. Remove excess marinade from chops (shake off but do not wipe dry). Season lightly with a pinch more salt and pepper if needed. Place chops in the hot pan without crowding; you may need to work in batches. Sear undisturbed for 2–3 minutes until a deep brown crust forms.

6. Flip chops and add 2 tbsp butter, whole rosemary sprigs, and crushed garlic cloves to the pan. Tilt the pan slightly and use a spoon to baste the chops with the melted butter and pan juices for 1–2 minutes.

7. For 1–1.5 in thick chops: after searing both sides (total sear time 4–6 minutes), transfer skillet to the preheated oven and roast 4–6 minutes for medium-rare (internal temp 125–130°F / 52–54°C). For medium, roast 6–8 minutes (135°F / 57°C). Alternatively, skip the oven and continue cooking on the stovetop over medium heat, turning and basting, until desired doneness.

8. Remove chops to a cutting board, tent loosely with foil, and rest for 5–8 minutes. Resting allows juices to redistribute and carryover will raise temperature a few degrees.

9. Before serving, spoon any buttery rosemary-garlic pan juices over the chops. Garnish with chopped parsley and serve with lemon wedges to squeeze over the meat.