📝 About This Recipe
Indulge in the rustic elegance of tender rib lamb chops, encrusted with a fragrant blend of woodsy rosemary and pungent garlic. This dish celebrates the timeless marriage of high-quality meat and fresh herb seasonings, utilizing a high-heat sear to create a caramelized crust while maintaining a succulent, rosy interior. It is a sophisticated yet accessible masterpiece that brings the flair of a high-end steakhouse right to your home kitchen.
🥗 Ingredients
The Lamb
- 8 pieces Lamb Rib Chops (cut 1-inch thick, brought to room temperature)
- 1.5 teaspoons Kosher Salt (more or less to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Fresh Herb Rub
- 2 tablespoons Fresh Rosemary (finely minced)
- 4 cloves Fresh Garlic (minced into a paste)
- 2 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/2 teaspoon Dried Oregano (for an earthy undertone)
For the Pan & Basting
- 1 tablespoon Grapeseed Oil (or any high-smoke point oil)
- 3 tablespoons Unsalted Butter (cold)
- 3 stems Fresh Rosemary Sprigs (whole)
- 2 pieces Garlic Cloves (smashed)
👨🍳 Instructions
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1
Remove the lamb chops from the refrigerator 30 minutes before cooking to take the chill off; this ensures even cooking throughout the meat.
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2
Pat the lamb chops thoroughly dry on all sides with paper towels. Moisture is the enemy of a good sear.
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3
In a small bowl, combine the minced rosemary, minced garlic paste, olive oil, lemon zest, and dried oregano to create a thick herb paste.
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4
Season both sides of the lamb chops generously with kosher salt and freshly cracked black pepper.
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5
Rub the herb paste onto both sides of each lamb chop, pressing it firmly into the meat to ensure it adheres.
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6
Heat a large cast-iron skillet over medium-high heat until it is wisps of smoke begin to rise. Add the grapeseed oil and swirl to coat.
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7
Place the lamb chops in the skillet, ensuring they are not crowded. You may need to work in batches to maintain the pan's temperature.
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8
Sear the first side undisturbed for 3-4 minutes until a deep, golden-brown crust has formed.
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9
Flip the chops over. Immediately add the butter, smashed garlic cloves, and whole rosemary sprigs to the empty spaces in the pan.
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10
As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the lamb chops with the hot, herb-infused butter for the remaining 3 minutes of cooking.
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11
Use an instant-read thermometer to check for doneness: 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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12
Don't forget the fat cap! Use tongs to stand the chops on their sides for 30 seconds to render and crisp the strip of fat along the edge.
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13
Transfer the lamb to a warm plate or cutting board. Pour the remaining pan juices over them and tent loosely with foil.
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14
Allow the meat to rest for at least 5-8 minutes. This allows the juices to redistribute, ensuring every bite is tender.
💡 Chef's Tips
Always use fresh rosemary over dried for the paste; the oils in fresh herbs provide a much more vibrant aroma. If your garlic starts to brown too quickly during the basting phase, turn the heat down slightly to prevent bitterness. For the best crust, use a cast-iron skillet as it retains heat better than stainless steel or non-stick pans. Ensure you pat the meat dry; if the lamb is wet, it will steam rather than sear, and you'll lose that beautiful mahogany crust. If you don't have a thermometer, medium-rare lamb should feel like the fleshy part of your palm just below the thumb when your thumb and middle finger are touching.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the herb-infused pan butter. A side of honey-glazed roasted carrots provides a sweetness that perfectly offsets the savory lamb. Pair with a bold Cabernet Sauvignon or a peppery Syrah to complement the rosemary and garlic notes. A bright, acidic mint chimichurri drizzled over the top adds a refreshing modern twist. Serve with a simple arugula salad dressed in lemon vinaigrette to cut through the richness of the meat.