Double-cut Lamb Chops Recipe

Trim and pat dry

Remove lamb chops from refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat both sides dry with paper towels. Trim excess large pockets of fat, leaving a 1/8–1/4-inch layer to render and flavor.

Season both sides of the chops evenly with kosher salt and freshly ground black pepper. Place on a tray while you prepare the marinade so the salt begins to penetrate.

In a small bowl whisk together minced garlic, chopped rosemary, chopped thyme, lemon zest, extra-virgin olive oil, Dijon mustard, and red wine vinegar (or lemon juice). Add crushed red pepper flakes and stir to combine into a loose paste.

Spread about half of the marinade (reserve the rest) evenly over both sides of each lamb chop. Cover and refrigerate for 30 minutes to 2 hours to allow flavor to develop. If short on time, let rest at room temperature for 20–30 minutes after applying.

Preheat

Preheat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 5 minutes. If using a grill, preheat to medium-high (450–500°F / 230–260°C) and oil the grates.

When skillet is hot, add 1 tablespoon olive oil and swirl to coat. Place chops in the pan in a single layer, meat side down, leaving space between. Sear without moving for 3–4 minutes until a deep golden-brown crust forms.

Flip chops and continue cooking on the second side for 3–4 minutes for medium-rare (internal temp 125–130°F / 51–54°C). For medium, cook 4–5 minutes per side (135°F / 57°C). Adjust time for thickness; thicker double-cut chops may need additional time.

During the last 1–2 minutes of cooking, add the reserved marinade to the pan and the 2 tablespoons unsalted butter along with rosemary sprigs. Tilt the pan and spoon the melted butter and marinade over the chops (basting) repeatedly to glaze and add flavor.

Transfer chops to a warm plate or cutting board and loosely tent with foil. Let rest 5–8 minutes so juices redistribute; internal temperature will rise a few degrees during resting.

Finish with a squeeze of fresh lemon over each chop and sprinkle with chopped parsley or microgreens if using. Serve whole or slice between the bones to portion.