📝 About This Recipe
This classic Mediterranean-inspired dish features succulent, rib-cut lamb chops infused with the woody aroma of fresh rosemary and the richness of golden garlic butter. By using a high-heat sear and a continuous butter baste, we achieve a caramelized, savory crust while maintaining a tender, blushing pink interior. It is an elegant yet remarkably simple dinner that celebrates the natural, earthy sweetness of premium lamb.
🥗 Ingredients
The Lamb
- 8 pieces Lamb Rib Chops (about 1-inch thick, frenched for presentation)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Peppercorns (freshly cracked)
- 2 tablespoons Extra Virgin Olive Oil (high smoke point preferred)
Aromatics and Basting
- 4 tablespoons Unsalted Butter (high-quality European style)
- 4-5 pieces Fresh Rosemary Sprigs (whole stems)
- 4 pieces Garlic Cloves (smashed and peeled)
- 2 pieces Fresh Thyme Sprigs (optional, for added depth)
Finishing Touches
- 1/2 Lemon (for a final squeeze of juice)
- 1 pinch Flaky Sea Salt (such as Maldon, for garnish)
👨🍳 Instructions
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1
Remove the lamb chops from the refrigerator at least 20-30 minutes before cooking to bring them to room temperature; this ensures even cooking throughout.
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2
Pat the lamb chops thoroughly dry on all sides using paper towels. Moisture is the enemy of a good sear.
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3
Season the chops generously on both sides and the fatty edges with kosher salt and freshly cracked black pepper.
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4
Place a large cast-iron skillet over medium-high heat and add the olive oil. Heat until the oil is shimmering and just starting to wisps of smoke appear.
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5
Using tongs, place the lamb chops in the skillet. If they have a thick fat cap on the side, stand them up on their edges for 1-2 minutes to render the fat down until crispy.
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6
Lay the chops flat in the pan. Sear for 3-4 minutes without moving them to develop a deep, brown crust.
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7
Flip the chops over. Immediately reduce the heat to medium and add the butter, rosemary sprigs, smashed garlic, and thyme to the pan.
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8
As the butter melts and begins to foam, tilt the pan slightly so the butter pools at the bottom with the aromatics.
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9
Use a large spoon to continuously spoon the hot, flavored butter over the lamb chops for the remaining 3 minutes of cooking.
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10
Check for doneness using an instant-read thermometer. For medium-rare, aim for an internal temperature of 130°F (54°C).
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11
Transfer the lamb chops to a warm plate or cutting board. Pour the remaining butter and herbs from the pan over the meat.
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12
Allow the meat to rest for 5-7 minutes. This allows the juices to redistribute, ensuring every bite is moist.
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13
Just before serving, give the chops a light squeeze of fresh lemon juice and a sprinkle of flaky sea salt.
💡 Chef's Tips
Always use a heavy-bottomed pan like cast iron to maintain the high heat necessary for a crusty sear. Don't crowd the pan; if your skillet is small, cook the lamb in two batches to avoid steaming the meat. If the garlic or rosemary starts to smell burnt or looks black, place them on top of the lamb chops to keep them out of the direct heat. Invest in a digital meat thermometer; lamb can go from perfectly pink to overdone in less than 60 seconds. Use fresh rosemary only—dried rosemary has a needle-like texture that doesn't soften well during quick pan-searing.
🍽️ Serving Suggestions
Serve alongside creamy garlic mashed potatoes to soak up the herb-infused butter. Pair with a bold red wine like a Cabernet Sauvignon or a peppery Syrah. A side of honey-glazed roasted carrots or grilled asparagus provides a bright contrast to the rich lamb. Add a dollop of fresh mint gremolata or a side of tzatziki for a refreshing, acidic counterpoint. Serve with warm crusty sourdough bread to ensure not a drop of the rosemary butter goes to waste.