Description
This Pan Seared Lamb Chops recipe features tender, flavorful lamb chops seared to perfection in a cast iron skillet with fragrant garlic, rosemary, and thyme butter. The simple seasoning and cooking method highlight the natural richness of the lamb, resulting in a juicy, medium-rare finish that’s perfect for an elegant dinner or special occasion.
Ingredients
Lamb Chops
- 8-9 bone-in lamb loin chops, about 1-inch thick
- 2 teaspoons kosher salt (adjust as needed)
- 1 teaspoon freshly ground black pepper
Cooking Ingredients
- 2 tablespoons olive oil, for the pan
- 4 tablespoons salted butter
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
- Prepare Lamb Chops: Let the lamb chops sit at room temperature for 20 minutes to ensure even cooking. Pat each chop dry with paper towels, then season generously on all sides with kosher salt and freshly ground black pepper.
- Heat Skillet and Add Oil: Place a large cast iron skillet or heavy-bottomed pan over medium-high heat and allow it to become very hot. Pour in 2 tablespoons of olive oil and heat it for about a minute, ensuring the oil is hot but not smoking before adding the meat.
- Sear the Lamb Chops: Carefully place the lamb chops in the skillet, ensuring they are spaced apart to promote even browning. Cook for 3 to 4 minutes without moving them to develop a rich, golden crust. Flip the chops with tongs and sear the other side for an additional 3 to 4 minutes.
- Add Butter and Herbs: Reduce the heat to medium-low, then add 4 tablespoons of salted butter, minced garlic, chopped rosemary, and thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the lamb chops continuously with the flavorful melted butter and herb mixture for about 5 minutes.
- Check Doneness: Use a digital meat thermometer to check the internal temperature of the thickest part of each chop. For medium-rare, the temperature should reach 125°F (52°C). Adjust cooking time if desired doneness differs.
- Rest the Meat: Remove the lamb chops from the pan and transfer them to a plate or cutting board. Cover loosely with foil and let rest for 10 minutes to allow juices to redistribute, ensuring tender and juicy meat when served.
Notes
- For medium doneness, cook until internal temperature reaches 135°F; for well done, 145°F or more.
- Letting the meat rest after cooking is crucial for retaining juices and flavor.
- Use a cast iron skillet for best searing results; a heavy stainless steel pan can also work.
- Adjust salt according to personal preference and dietary needs.
- Fresh herbs can be substituted with dried herbs, but reduce quantities by half.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
