Ingredients:

  • 2-4 Lamb Chops (Rib or Loin Chops), about 1 inch thick (170-225g each)
  • 1 tbsp Olive Oil (15ml)
  • 2 tbsp Unsalted Butter (30ml)
  • 2 cloves Garlic, minced
  • 1 tbsp Fresh Rosemary, chopped (15ml)
  • 1/2 tsp Dried Thyme (2.5ml)
  • Salt and freshly ground Black Pepper, to taste

Instructions:

  1. Pat the lamb chops dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
  3. Sear the lamb chops for 3-4 minutes per side, until a golden-brown crust forms.
  4. Reduce heat to medium. Add butter, garlic, rosemary, and thyme to the skillet.
  5. Tilt the skillet and use a spoon to baste the lamb chops with the melted butter mixture for 2-3 minutes, or until the internal temperature reaches your desired doneness.
  6. Use a meat thermometer to check the internal temperature: Rare: 125°F (52°C), Medium-Rare: 130°F (54°C), Medium: 140°F (60°C), Medium-Well: 150°F (66°C), Well-Done: 160°F (71°C)
  7. Remove the lamb chops from the skillet and let them rest for 5 minutes before serving.