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Ingredients
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Lamb
Finishing & Garnish
Optional Accompaniment (for plating)
Method
Lamb
Bring to room temperature
Remove the 8 oz lamb loin chop from the refrigerator 30–40 minutes before cooking. Pat dry on both sides with paper towels to ensure proper browning.
Season
Brush the chop lightly with 1 tablespoon olive oil. In a small bowl combine 1 tsp kosher salt, 1 tsp freshly ground black pepper, 0.25 tsp garlic powder, and 1 tablespoon finely chopped rosemary. Rub the seasoning mixture evenly on both sides of the chop and press gently so it adheres.
Charbroil - sear and cook
Place the seasoned lamb chop on the hot charbroiler or grill. Sear for 2.5–3 minutes without moving to develop good grill marks. Flip and sear the other side for 2.5–3 minutes. After searing, check internal temperature: for medium-rare aim for 125–130°F (52–54°C), for medium 135°F (57°C). If the chop is thicker than 1 inch and needs additional time, move to a slightly cooler part of the grill and continue cooking in 1–2 minute increments until desired doneness.
Finishing & Garnish
Butter baste
During the last 1 minute of cooking, place 1 tablespoon unsalted butter on top of the chop (or in a small pan on the grill). Allow it to melt and spoon the melted butter over the chop once or twice to baste and add gloss.
Finish & garnish
After resting, drizzle 1/2 teaspoon fresh lemon juice over the chop, sprinkle 1 teaspoon chopped parsley, and if desired, add a few microgreens or mixed salad greens on the plate. Serve with a grilled lemon half for squeezing.