Lamb chops look and taste fancy, but they are one of the fastest proteins you can cook. A hot pan, some rosemary, garlic, and butter are all you need to get a beautiful sear and incredible flavor. The whole process takes less than 20 minutes, and the result is something you would happily pay good money for at a restaurant.
Ingredients
- 8 lamb rib chops (about 1 inch thick)
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 1 tsp rosemary (dried)
- 1 tsp Redmond Real Salt
- ½ tsp black pepper
- ½ tsp garlic granules
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Remove the lamb chops from the fridge 20 minutes before cooking. Pat dry and season generously on both sides with dried rosemary, garlic granules, salt, and pepper.
- Heat the olive oil in a cast iron skillet over high heat until it just begins to smoke.
- Sear the lamb chops for 3 to 4 minutes per side for medium-rare (internal temperature of 145°F).
- In the last minute of cooking, add the butter, smashed garlic, and fresh rosemary sprigs to the pan. Tilt the pan and baste the chops with the foaming butter.
- Rest for 5 minutes before serving.
Notes
- Do not move the chops once they hit the pan. Let them develop a proper crust before flipping.
- Serve with roasted potatoes or a simple green salad.
- The butter basting at the end adds richness and infuses the rosemary and garlic flavor into the meat.
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