Description
Juicy and tender pan-seared lamb chops cooked to perfection with garlic, herbs, and butter — a restaurant-quality dish that’s simple, elegant, and full of flavor.
Ingredients
- 8 lamb chops (about 1 inch thick)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice (optional, for serving)
Instructions
- Pat lamb chops dry with paper towels and season generously on both sides with salt and black pepper.
- In a small bowl, mix olive oil, minced garlic, rosemary, and thyme to form a marinade.
- Rub the herb mixture onto both sides of the lamb chops and let them sit at room temperature for 15–20 minutes.
- Heat a large skillet (preferably cast iron) over medium-high heat until hot.
- Add the lamb chops and sear for 3–4 minutes on each side for medium-rare, or longer depending on preferred doneness.
- Reduce heat to medium, add butter to the pan, and baste the chops with melted butter for about 1 minute.
- Remove from the pan, let rest for 5 minutes before serving to retain juices.
- Drizzle with lemon juice if desired and serve with roasted vegetables or mashed potatoes.
Notes
- For extra flavor, marinate the lamb chops in olive oil, herbs, and garlic for up to 2 hours before cooking.
- Use a meat thermometer — 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
- Cast iron pans work best for an even sear and caramelized crust.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-sear
- Cuisine: Mediterranean