Australian Rib Lamb Chops Recipe

Bring to room temperature

Remove the lamb chops from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat them dry with paper towels to remove excess moisture — this helps achieve a good sear.

Season

Season both sides of the chops evenly with the kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat.

Prepare herb butter

In a small bowl, combine the unsalted butter (softened), minced garlic, chopped rosemary, chopped thyme, lemon zest, red wine vinegar, and honey. Mix until smooth and set aside. If you prefer, reserve half the butter mixture to use as a finishing butter and use the other half to lightly coat the chops before cooking.

Coat chops

Brush or rub about 1 tablespoon of the olive oil over both sides of the chops. If using the herb butter as a pre-coat, spread a thin layer (about 1/2 tablespoon per chop) over the meat now. Let sit 5–10 minutes to let flavors adhere.

Preheat pan or grill

Heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, or preheat a grill to medium-high (about 400–450°F / 200–230°C). Add the remaining 1 tablespoon olive oil to the skillet and swirl to coat.

Sear the chops

Place the chops in the hot pan or on the grill with the fat/ French-boned side away from you so you can press them down to make full contact. Sear without moving for 3–4 minutes until a deep golden-brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature about 125–130°F / 52–55°C). For medium, cook 1–2 minutes longer per side (130–140°F / 55–60°C).

Finish with butter

During the last 1–2 minutes of cooking, add the reserved herb butter to the pan (or on top of chops on the grill). If using a skillet, tilt the pan and spoon the melted butter and pan juices over the chops repeatedly (baste) to add flavor and gloss.

Rest

Transfer the chops to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute; carryover cooking will raise internal temperature a few degrees.

Sprinkle the chops with chopped parsley and a small pinch of flaky sea salt if using. Serve each chop with a lemon wedge to squeeze over the meat. Pair with roasted potatoes, a green salad, or seasonal vegetables.