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Ingredients
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Lamb Chop
Method
Lamb Chop
Bring to room temperature
Remove the lamb chop from the refrigerator 30 minutes before cooking so it comes to near room temperature. Pat the chop dry on both sides with paper towels.
Preheat pan
Place a heavy skillet (preferably cast iron) over medium-high heat for 3–4 minutes until very hot but not smoking.
Sear the chop
Add the lamb chop to the hot skillet, presentation-side down first. Sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side for 2 minutes.
Baste and finish
Reduce heat to medium. Add the butter to the pan; as it melts, tilt the pan slightly and spoon the butter, along with any melted fat, over the top of the chop repeatedly for 1–2 minutes to baste and finish cooking. Cook until internal temperature reaches desired doneness: 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a thicker chop (1.5"+), you may need 3–5 additional minutes in a 400°F oven — transfer skillet to oven and roast until temperature is reached.
Rest
Transfer the chop to a cutting board and let rest loosely tented with foil for 5 minutes. This redistributes juices and finishes carryover cooking.
Finish and serve
Squeeze the lemon wedge over the rested chop to brighten flavors. Serve whole or sliced across the bone.