Pan Seared Lamb Chops

Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.

Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.

Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.

Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare.

Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.

Equipment Needed

Spice Level: