Petite Lamb Chops* Recipe

Trim & season

Pat the petite lamb chops dry with paper towels. Lightly score any excess fat. Sprinkle both sides with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Marinate briefly

Place the seasoned chops in a shallow dish or a resealable bag. Pour half of the marinade (see next section) over the chops, turning to coat each piece. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours). Remove from fridge 20 minutes before cooking to bring to room temperature.

Make the marinade and baste: In a small bowl whisk together extra-virgin olive oil, fresh lemon juice, chopped rosemary, thyme, minced garlic, and Dijon mustard. Reserve half the mixture in a separate small bowl to use as a basting sauce during cooking; pour the remaining half over the lamb for the brief marinade.

Sear the chops

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1/2 tbs olive oil to the pan and swirl to coat. Place the lamb chops in the pan in a single layer without crowding (work in two batches if needed). Sear undisturbed for 2–3 minutes until a deep golden crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temperature 130–135°F / 54–57°C). For medium, cook 3–4 minutes per side (140–145°F).

Baste and butter finish

During the last 30–60 seconds of cooking, reduce heat to medium-low, add the reserved marinade to the pan and spoon it over the chops. Add the unsalted butter and tilt the pan, basting the chops with melted butter and juices for about 30 seconds to develop shine and flavor.

Rest

Transfer chops to a warm plate and loosely tent with foil. Let rest 5 minutes to allow juices to redistribute. While resting, squeeze a little lemon over each chop and sprinkle with fresh chopped parsley.