Buttery Garlic Lamb Chops (Print Version)
# Ingredients:
→ Lamb
01 -
4-6 chops of lamb loin or rib, about 2.5–4 cm thick, trim any fat if you want
→ Aromatics and Herbs
02 -
4–6 cloves garlic, chopped up
03 -
1 tablespoon rosemary, chopped tiny (or use 1 teaspoon dried)
04 -
1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
→ Cooking Fats
05 -
50 grams plain butter
06 -
1–2 tablespoons extra-virgin olive oil, totally up to you
→ Seasoning
07 -
A few pinches of kosher salt or sea salt, use as much as you like
08 -
Black pepper, cracked fresh to taste
→ Finishing
09 -
1–2 tablespoons lemon juice squeezed fresh (if you want)
# Instructions:
01 -
Take the lamb out of the fridge 20–30 minutes early so it loses its chill. Blot with paper towels to dry the outsides. Hit both sides with plenty of salt and pepper so each bite is covered.
02 -
While you wait for the lamb to warm up, mince the garlic. Chop up the rosemary and thyme. Keep them close for later.
03 -
Crank up a sturdy skillet on medium-high until it’s hot. Add the olive oil first if you’re using it, then toss in the butter so it melts. Lay seasoned lamb chops in so they don't touch and can get a good crust; if the pan’s too crowded, do it in a couple of goes. Sear 3–4 minutes a side for medium-rare, or 4–5 for medium until nicely browned.
04 -
Turn the heat to medium and sprinkle in the garlic and herbs all around the pan. Use a spoon to scoop up butter from the pan and drizzle it over the chops, letting everything cook 2–3 more minutes till the garlic smells amazing and gets a little color.
05 -
Stick an instant-read thermometer in the thickest spot without hitting bone. You’re looking for 54–57°C for medium-rare, 57–60°C for medium, 60–63°C for medium-well, and more than 63°C if you like them well done. Once your number hits, pull the chops off the heat.
06 -
Wrap chops in foil—don’t cover tightly. Let them rest 5–10 minutes. If you’re feeling fancy, splash on some lemon juice right before eating. Spoon up some of the juices from the pan and serve hot.
# Notes:
01 -
Letting lamb rest means it stays juicy and soft. If you cut in too soon, all the juices will run out.
02 -
Give your skillet time to get hot before adding the lamb so you get a good seared outside.