Lamb Chops Recipe

Bring chops to room temperature

Remove the 16 oz of lamb loin chops from the refrigerator and pat dry with paper towels. Let sit at room temperature for 20–30 minutes to ensure even cooking.

Season chops

In a small bowl combine kosher salt, freshly ground black pepper, minced garlic, chopped rosemary, and thyme. Rub the lamb chops on all sides with the olive oil, then evenly coat them with the herb and garlic mixture. Let rest 5–10 minutes so the flavors adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 3–5 minutes. You should see it shimmer but not smoke heavily.

Sear the chops

Add 1 tablespoon olive oil to the hot pan, swirl to coat, then add the lamb chops in a single layer without crowding. Sear on the first side for 3–4 minutes until a deep brown crust forms. Flip and sear the second side for 2–3 minutes for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time +1–2 minutes per side for medium.

Finish with butter and baste

During the last 1 minute of cooking, add the unsalted butter to the pan. Tilt the pan slightly and spoon the foaming butter over the chops repeatedly to baste and add flavor. If chops are thicker and need additional cooking, reduce heat to medium and continue to cook to desired doneness while basting.

Rest and finish

Transfer the chops to a cutting board and loosely tent with foil. Let rest for 5–7 minutes to allow juices to redistribute. Squeeze the juice of half a lemon over the chops, sprinkle optional minced parsley if using, and serve.