Australian Lamb Chop Recipe

Bring chops to room temperature

Remove the lamb chops from the refrigerator 30–45 minutes before cooking so they come to room temperature; this ensures even cooking.

Season

Pat the chops dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–3 minutes). Add 2 tablespoons olive oil and swirl to coat.

Sear the chops

Place the lamb chops in the hot pan, spacing them so they don't crowd. Sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2 minutes.

Finish with butter and aromatics

Reduce heat to medium. Add 1 tablespoon unsalted butter, 3 thyme sprigs, and 2 crushed garlic cloves to the pan. Tilt the pan and spoon the melted butter and aromatics over the chops (baste) for 1–2 minutes until internal temperature reaches 125–130°F (51–54°C) for medium-rare.

Rest

Transfer the chops to a cutting board, tent loosely with foil and rest for 5–7 minutes. Resting allows juices to redistribute and carryover cooking to finish to medium-rare (about 130–135°F).

Prepare herbs

Finely chop 1 cup packed flat-leaf parsley, 1/4 cup cilantro (if using), and 2 tablespoons fresh oregano leaves. Alternatively, pulse in a food processor in short bursts to preserve texture—do not puree.

Combine base ingredients

In a medium bowl, add the chopped herbs, 1 tablespoon minced shallot, 1 minced garlic clove, 1.5 tablespoons Calabrian chili paste, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon honey if you want to tame the heat.

Emulsify with oil

While whisking, slowly drizzle in 1/2 cup extra-virgin olive oil until the mixture emulsifies into a thick, spoonable sauce. Taste and adjust seasoning—add up to 1/4 teaspoon more salt or another 1/2 tablespoon red wine vinegar or lemon juice if you want brighter acidity.

Rest for flavor meld

Let the chimichurri sit at room temperature for at least 15 minutes to allow flavors to meld. It can be made up to 24 hours ahead and refrigerated—bring to room temperature before serving.

Slice or plate

If desired, slice the rested lamb chops crosswise off the bone into medallions, or plate each chop whole.

Dress with chimichurri

Spoon 1–2 tablespoons of Calabrian chili chimichurri over each chop, or serve the chimichurri on the side so guests can add more to taste.

Garnish and serve

Garnish with a sprinkle of microgreens or chopped parsley and a lemon wedge. Serve immediately.