Lamb Chops Recipe

Make the marinade

In a medium bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, honey, kosher salt and black pepper until emulsified.

Marinate the chops

Place the lamb chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, massaging to coat both sides. Seal or cover and refrigerate for 1 to 4 hours (minimum 30 minutes if short on time). Remove from refrigerator 30 minutes before cooking to come toward room temperature.

Prepare and preheat pan

Pat the lamb chops dry with paper towels (reserve marinade). Season lightly with additional pepper if desired. Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot, about 3–4 minutes. Add 1 tablespoon olive oil and let it shimmer.

Sear chops

Working in a single layer (do not overcrowd), place the lamb chops fat-side down first if they have a fat edge, then lay them flat. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). For medium cook 3.5–4 minutes per side (140–145°F / 60–63°C).

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter and the reserved marinade (if you reserved some; otherwise add lemon juice or a splash of water) and tilt the pan slightly. Use a spoon to baste the chops with the butter and pan juices for 30–60 seconds while spooning over the top. If chops are thick or not yet at desired temp, transfer pan to a preheated 400°F/200°C oven for 3–5 minutes to finish.

Rest the chops

Transfer lamb chops to a cutting board or warm plate and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute. While they rest, spoon any pan juices into the pan sauce or pour over the chops.

Sprinkle the lamb with lemon zest, scatter fresh rosemary sprigs on the plate, and finish with a pinch of sea salt flakes. Serve warm.