Lamb Chops Recipe
Make Lamb Chops Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Seasoning
For Searing & Finishing
Method
Marinade & Seasoning
- 1
Prepare lamb
Pat the lamb chops dry with paper towels. Trim excess fat if necessary but leave a thin fat cap for flavor.
- 2
Make marinade
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, Dijon mustard, kosher salt, black pepper, and smoked paprika (if using) until combined.
- 3
Marinate chops
Place the lamb chops in a shallow dish or resealable bag. Pour the marinade over the chops, turning to coat both sides. Arrange chops in a single layer if possible. Refrigerate for 30 minutes to 2 hours (30 minutes for a quick flavor, up to 2 hours for deeper flavor). If marinating longer than 2 hours, reduce lemon juice to prevent texture changes.
- 4
Bring to room temperature
About 30 minutes before cooking, remove the chops from the refrigerator and let them sit at room temperature to ensure even cooking. Pat lightly again if excess moisture has accumulated.
For Searing & Finishing
- 5
Preheat pan
Set a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. Meanwhile season the exterior of the chops lightly with an additional pinch of salt and pepper if desired.
- 6
- 7
Flip and baste
Flip the chops and immediately add the butter, smashed garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the chops repeatedly for 1.5–3 minutes, depending on thickness.
- 8
Check doneness
Cook until internal temperature reaches your desired doneness: 125–128°F (52–53°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For 1-inch thick chops expect 4–6 minutes total cooking time; thicker chops will take longer. Use an instant-read thermometer inserted into the thickest part, not touching bone.
- 9
Rest
Transfer chops to a warm plate or cutting board and tent loosely with foil. Let rest for 5–7 minutes; carryover cooking will raise the temperature slightly and juices will redistribute.
- 10
