Seared Lamb Chops with Garlic Butter
Bring date night home with this simple lamb chop recipe that lets you skip the babysitter and expensive restaurant wine.
Equipment
- 1 large plate
- 1 large cutting board
- 1 chef's knife
- 1 cast iron pan or stainless steel sauté pan
- 1 tongs
- 1 stainless steel mesh splatter screen optional, to prevent big greasy messes
- 1 wooden spoon
- 1 serving plate or platter
Ingredients
- 1 lb bone-in lamb chops
- ½ tbsp fresh thyme chopped
- ½ tbsp fresh rosemary chopped
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter or unsalted garlic herb butter
- 1 pinch salt
- 2 garlic clove chopped
Instructions
- Take lamb chops out of fridge and let it sit at room temperature for 25 to 30 minutes. Meanwhile, measure and prepare your other ingredients and set aside.
- Heat cast iron skillet or large sauté pan on medium-high heat until it just starts to smoke, for about 3 to 4 minutes.
- Season both sides of the lamb chops with salt, pepper, thyme, and rosemary.
- Add olive oil to pan then place lamb chops in pan leaving space between each lamb chop so they brown. If using, cover the pan with the splatter screen. Sear the lamb chops for 8 minutes and DO NOT TOUCH the lamb chops before the 8-minute mark.
- After 8 minutes, flip the lamb chops and return the splatter screen to the pan. Cook for another 2 minutes (medium) to 5 minutes (medium well/well) to your preferred doneness. For medium rare chops, cut the first sear time from 8 minutes to 5 minutes. (If you have the patience, sear the sides of the chops for a minute per side after the first 2 minutes.) Set cooked lamb chops aside on a plate to rest for at least 10 minutes before cutting.
- Lower the heat of your stove to low medium heat. Add butter, pinch of salt, and sliced garlic and cook for 1 to 3 minutes until the garlic starts to get crispy, stirring frequently with a wooden spoon so the garlic doesn't burn.
- Serve 2 to 3 lamb chops per person. Pairs well with roasted vegetables or a side salad and a starchy side (rice, couscous, potatoes, etc.).
Video
Notes
Tips and Tricks
I don’t have a cast iron skillet. Can I still cook this recipe?
Yes! You can use a stainless steel saute pan. It’s very crucial that you DO NOT touch or move the lamb chops after you place it in the pan. If you move it, you lower the chance of getting any type of sear on the meat and it will steam your meat instead.
What if I can’t find lamb chops or don’t like lamb chops?
I use this recipe for any beef steak that has a good amount of fat such as rib eye or New York. A round eye steak might also work. You will need to add more salt because you will have a lot more meat to season in a steak compared to lamb chops. Go with ½ to 1 tsp of salt per pound of bone-in steak.
Can I use different herbs?
Yes. Not everyone loves rosemary. Oregano, marjoram, and basil will work well with thyme. You an also use any combination of fresh herbs that you like in place of the rosemary and thyme.
If you only have dried herbs, use 1 tsp of each herb for every pound of bone-in lamb chops.