Lamb Chops* Recipe

Prepare garlic

Peel and finely mince 4 garlic cloves (or press through a garlic press).

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, the minced garlic, 2 tsp chopped rosemary, 1 tsp chopped thyme, 1 tsp Dijon mustard, 1 tsp honey (if using), 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until fully combined.

Marinate chops

Pat the 8 lamb chops dry with paper towel. Place them in a shallow dish or a resealable bag and pour the marinade over the chops, turning to coat evenly. Arrange chops in a single layer if possible. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 20 minutes before cooking.

Bring to room temperature & preheat

About 20–30 minutes before cooking, remove the chops from the fridge so they come closer to room temperature. Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot (2–4 minutes).

Sear chops

Add 1 tbs olive oil to the hot skillet and swirl to coat. Remove chops from the marinade (let excess drip off) and place them in the pan without crowding — work in two batches if necessary. Sear chops for 2.5–3 minutes on the first side without moving them, until a deep golden-brown crust forms.

Flip & baste

Flip each chop and reduce heat to medium. Add 2 tbs unsalted butter, 2 smashed garlic cloves, and 2 rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the chops with the melted butter and pan juices for 2–3 minutes. This will bring medium-rare to medium depending on chop thickness (target internal temperature 125–130°F / 52–54°C for medium-rare, 135°F / 57°C for medium).

Finish in oven (optional)

If chops are thicker than 1.5 inches or you prefer a more even doneness, transfer the skillet to a preheated 400°F (200°C) oven after searing and roast for 4–6 minutes for medium-rare. Use an instant-read thermometer to check doneness.

Rest

Transfer chops to a warm plate or cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.

Serve

Squeeze fresh lemon wedges over the chops, sprinkle with chopped parsley if using, and serve immediately. Reserve any pan juices and spoon over the chops when plating.