American30 minutes or less
Pan-Seared Lamb Chops
Tender, juicy lamb chops seared to a perfect crust and basted with rich garlic, butter, and fresh rosemary.
15 min4 servings
Ingredients
- 1.5 lb bone-in lamb chops · about 8 rib or loin chops
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper · freshly ground
- 4 garlic cloves · smashed
- 3 tbsp unsalted butter
- 3 fresh rosemary · sprigs
- 3 fresh thyme · sprigs
Directions
- 1
Prep the chops
Pat the lamb chops completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
- 2
Sear the meat
Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb chops in a single layer. Sear for 3 to 4 minutes on the first side until a deep golden-brown crust forms.
- 3
Flip and baste
Flip the chops. Add butter, smashed garlic, rosemary, and thyme to the pan. As the butter melts and foams, tilt the pan and spoon the hot garlic butter over the chops repeatedly for 3 to 4 minutes.
- 4
Rest and serve
Transfer the lamb chops to a plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Watch how it’s made
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