Lamb Chop Recipe

Prepare lamb

Pat the lamb chops dry with paper towels. Trim any large excess fat but leave a thin fat cap for flavor. Season both sides lightly with 1/2 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper; this initial seasoning helps the marinade penetrate.

Make marinade

In a bowl, whisk together 3 tbs olive oil, minced garlic, 2 tsp chopped rosemary, 1 tsp thyme, lemon zest, 1 tbs lemon juice, 1 tsp Dijon, remaining 1/2 tsp kosher salt, remaining 1/2 tsp black pepper and red pepper flakes (if using).

Marinate

Place chops in a shallow dish or a heavy resealable plastic bag. Pour the marinade over the chops and rub to coat evenly, making sure the garlic and herbs contact the meat. Refrigerate for at least 30 minutes and up to 3 hours. Remove from fridge 20–30 minutes before cooking to bring to near room temperature.

Preheat and heat pan

Preheat oven to 400°F (200°C) if finishing in oven. Place a large ovenproof skillet (cast iron is ideal) over medium-high heat. Add 1 tbs neutral oil and heat until shimmering but not smoking.

Sear chops

Pat excess marinade off the chops with a paper towel (leave herb pieces but avoid excess wetness). When the pan is hot, add lamb chops in a single layer, fat-side toward the pan first. Sear without moving for 2–3 minutes until a deep golden-brown crust forms. Flip and sear the other side 2 minutes. For thicker chops (1 to 1.25 inches), you want a good crust and partial internal cooking before basting.

Baste and finish

Reduce heat to medium. Add 2 tbs unsalted butter, the 2 crushed garlic cloves and the fresh rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the chops continuously for about 1–2 minutes to build flavor. If chops are thicker or you prefer medium-rare to medium, transfer the skillet to the preheated oven and roast for 4–6 minutes (4 minutes for rare to medium-rare, 6 minutes for medium). Without oven, continue basting and cook on the stovetop for an additional 2–4 minutes, turning once, monitoring internal temp.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the chop, not touching bone: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium. Remove chops from pan roughly 5°F (2–3°C) below target temp; they will carry over cook while resting.

Rest & serve

Transfer chops to a warm plate and tent loosely with foil. Let rest 5–7 minutes. Spoon any pan juices and melted butter over the chops. Finish with a small squeeze of lemon if desired and a pinch of extra chopped rosemary or salt to taste. Serve immediately.