Description
Juicy and flavorful lamb rib chops seared to perfection with garlic, butter, and fresh herbs for an elegant, quick dinner.
Ingredients
2 lbs lamb rib chops (approximately 6–8 chops)
Salt and pepper, to season
1 Tbsp olive oil
¼ cup salted butter
3 garlic cloves, finely chopped
1 Tbsp fresh thyme
1 Tbsp chopped fresh rosemary
Instructions
Pat the lamb chops dry with a paper towel. Season both sides with salt and pepper. Let them sit at room temperature for 30 minutes.
Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot. Add olive oil.
Place the lamb chops in the pan and sear for 3–4 minutes without moving them. Flip and sear the other side for another 3–4 minutes.
Lower the heat to medium-low. Add the butter, garlic, thyme, and rosemary. Stir around the pan and baste the chops by spooning the butter mixture over them.
Cook until the internal temperature reaches your desired doneness:
145°F for medium-rare
150°F for medium
170°F for medium-well
Transfer the lamb to a serving plate, loosely tent with foil, and rest for 10 minutes before serving.
Notes
Letting the lamb rest after cooking helps retain its juices.
Fresh herbs provide the best flavor, but dried can be used in a pinch (reduce the quantity slightly).
A meat thermometer is highly recommended for perfect doneness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Pan Seared
- Cuisine: American, Mediterranean
