Easy Pan Seared Lamb Chops

To prepare easy pan-seared lamb chops, follow this straightforward recipe that yields delicious results in under 30 minutes.

Ingredients

• Lamb Chops: 8-9 bone-in lamb loin chops (about 1-inch thick)

• Kosher Salt: 2 teaspoons (adjust as needed)

• Black Pepper: 1 teaspoon, freshly ground

• Olive Oil: 2 tablespoons

• Salted Butter: 4 tablespoons

• Garlic: 4 cloves, minced

• Fresh Rosemary: 1 tablespoon, chopped

• Fresh Thyme: 1 tablespoon, chopped

Instructions

1. Prepare the Lamb Chops:

   • Remove the lamb chops from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook evenly.

   • Pat the chops dry with paper towels and season generously with salt and pepper on both sides.

2. Heat the Skillet:

   • Heat a cast iron skillet or a heavy-bottomed pan over medium-high heat until it is very hot. You should see a shimmer in the oil when it’s ready.

3. Sear the Lamb Chops:

   • Add olive oil to the pan and place the lamb chops in a single layer, ensuring not to overcrowd the pan.

   • Sear the first side for about 3-4 minutes until a golden-brown crust forms.

   • Flip the chops and cook for another 3-4 minutes on the other side.

4. Add Flavorings:

   • Reduce the heat to medium-low, then add butter, minced garlic, rosemary, and thyme to the pan.

   • As the butter melts, spoon it over each chop for about 5 more minutes, or until a digital meat thermometer reads 125°F for medium-rare.

5. Rest and Serve:

   • Remove the pan from heat and cover the lamb chops with foil. Let them rest for about 10 minutes before serving to allow juices to redistribute.

Cooking Tips

• Use a digital meat thermometer for accurate doneness; lamb should reach at least $125°F$ for medium-rare.

• Adjust cooking times based on thickness; thicker chops may require additional time.

This recipe results in tender, juicy lamb chops infused with garlic and herbs, perfect for any special occasion or a delightful weeknight dinner