Ingredients:

  • 2 lamb loin chops (about 1 inch thick, approx. 225g)
  • 1 tablespoon olive oil (15ml)
  • 2 cloves garlic, minced (approx. 6g)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) (approx. 1.5g fresh, 1g dried)
  • 1/2 teaspoon salt (approx. 3g)
  • 1/4 teaspoon black pepper (approx. 1g)
  • 1 tablespoon butter (unsalted, 14g)

Instructions:

  1. Pat the lamb chops dry with paper towels. This is crucial for a good sear.
  2. In a small bowl, combine minced garlic, rosemary, salt, and pepper. Rub the mixture evenly over both sides of the lamb chops.
  3. Heat the olive oil in a large skillet over medium-high heat. The pan should be hot before adding the lamb.
  4. Place the lamb chops in the hot skillet, being careful not to overcrowd the pan (cook in batches if necessary). Sear for 3-4 minutes per side for medium-rare, adjusting cooking time based on desired doneness.
  5. During the last minute of cooking, add butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the lamb chops with the melted butter. This adds flavor and richness.
  6. Use a meat thermometer to check the internal temperature (optional but recommended): Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C)
  7. Remove the lamb chops from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.