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Pan Seared Lamb Chops

A simple yet elegant recipe for pan-seared lamb chops, seasoned with fresh herbs and garlic, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces lamb chops Choose pasture-raised or grass-fed for higher quality and better flavor.
  • 2 tbsp olive oil Extra virgin olive oil is ideal for drizzling.
  • 4 cloves garlic, minced Fresh is key; jarred simply doesn’t cut it!
  • 1 tsp fresh rosemary, chopped Substitute with dried if fresh isn’t available, but use sparingly.
  • 1 tsp fresh thyme, chopped A burst of freshness that elevates the dish.
  • 1/2 tsp salt Kosher salt for even seasoning.
  • 1/2 tsp black pepper Freshly cracked for best flavor.
  • 1 tbsp butter Use unsalted so you can control the seasoning.
  • 1 tsp lemon juice Freshly squeezed brings out the flavors beautifully.

Method
 

Preparation
  1. Generously season both sides of the lamb chops with salt, black pepper, rosemary, thyme, and minced garlic.
  2. Let the chops rest at room temperature for about 30 minutes before cooking to ensure even cooking.
Cooking
  1. In a large skillet, heat the olive oil over medium-high heat until shimmering.
  2. Carefully add the seasoned lamb chops to the skillet. Sear for about 3-4 minutes on one side until a gorgeous golden crust forms.
  3. Turn the chops over and cook for another 3-4 minutes. In the last minute, add the butter and lemon juice, spooning the sizzling butter over the chops for added flavor.
  4. Remove the chops from the skillet and let them rest for 5 minutes.

Notes

Cooked lamb chops can be stored in the fridge for up to 3 days. To reheat, toss them back in a hot skillet for a minute on each side. Season your chops a few hours in advance for an infusion of flavor, but let them come to room temperature before cooking.