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Prep & Season
1. Pat the lamb chops thoroughly dry with paper towels — this is essential for a good sear. Season generously on both sides with kosher salt and freshly ground black pepper. Let them rest at room temperature for 20 minutes before cooking.
8 piece Lamb loin chops or rib chops,
1.5 tsp Kosher salt,
1 tsp Black pepper, freshly ground
2. While the lamb rests, mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs. Set aside.
3. Heat a large cast-iron or heavy skillet over high heat until it begins to smoke. Add the olive oil and swirl to coat. Working in batches if needed to avoid crowding, place the lamb chops in the pan and sear undisturbed for 2–3 minutes until a deep, golden-brown crust forms.
4. Flip the chops and sear the second side for another 2 minutes. For medium-rare, the internal temperature should reach 57–60°C (135–140°F). Adjust time to your preference — 3 minutes per side for medium.
Garlic Butter Baste
5. Reduce the heat to medium-low. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter melts and begins to foam, tilt the pan slightly and use a spoon to continuously baste the chops with the fragrant garlic butter for 1–2 minutes. The garlic should turn golden and deeply aromatic — do not let it burn.
6. Transfer the lamb chops to a warm plate and rest for 5 minutes — this allows the juices to redistribute. Squeeze fresh lemon juice over the top, spoon any remaining pan butter over the chops, and garnish with fresh parsley before serving.
