Lamb Chop Recipe

Trim and dry

Pat the lamb chops dry with paper towels. Trim any excess large fat caps if desired, leaving a thin fat layer for flavor and browning.

Season base

Season both sides of the chops evenly with the kosher salt and freshly ground black pepper. Let sit at room temperature for 20–30 minutes to take the chill off.

Make marinade

In a small bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, red wine vinegar (or lemon juice), and honey or Dijon if using. Whisk until combined.

Marinate

Brush or rub the marinade evenly over both sides of the chops. Arrange chops in a single layer in a shallow dish or zip-top bag. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 2 hours. If refrigerated, bring to room temperature for 20–30 minutes before cooking.

Preheat pan or grill

If using a heavy skillet (cast iron) or grill, preheat to medium-high heat. On the stovetop heat the pan until it is very hot and just beginning to smoke.

Sear chops

Add a thin film of oil to the pan (or brush grill grates). Place chops in the hot pan or on the grill, bone side away from heat if using uneven heat. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Finish to temperature

Reduce heat to medium or move to cooler part of grill. Add 1 tablespoon butter and the rosemary sprig to the pan. Tilt the pan slightly and baste the chops with the melted butter and pan juices, using a spoon, for about 1–2 minutes. Cook until internal temperature reaches desired doneness: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. This typically takes a total of 6–9 minutes depending on thickness.

Rest

Transfer chops to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute. During resting, temperature will rise a few degrees.

After resting, sprinkle chops lightly with flaky sea salt. Optionally spoon any accumulated resting juices over the chops or finish with a small pat of butter. Serve whole or sliced off the bone, with lemon wedges or a simple pan sauce if desired.