Pan Seared Lamb Chops
50 min4 servings
Bone-in lamb chops seared in a cast iron skillet, finished with brown butter, garlic, and fresh herbs.
| prepLet lamb chops sit at room temperature for 20 minutes | |||
| prepPat dry and season with salt and pepper on all sides | |||
| 8–9 bone-in lamb loin chops, about 1 inch thick | Heat oil until very hot, sear chops 3–4 min per side | Add butter, garlic, rosemary & thyme; baste 5 min until 125°F / 52°C | Rest covered with foil, 10 min |
| 30 ml olive oil | |||
| 2 teaspoons kosher salt, adjust as needed | |||
| 1 teaspoon freshly ground black pepper | |||
| 60 g salted butter | |||
| 4 cloves garlic, minced | |||
| 1 tablespoon chopped fresh rosemary | |||
| 1 tablespoon chopped fresh thyme | |||
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