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Lamb Chops

Pan-seared lamb chops with a garlic-rosemary butter, cooked to a perfect medium-rare with a beautiful crust. An elegant dinner that takes surprisingly little effort.

DinnerMediterraneanMedium

10 min

Prep

15 min

Cook

25 min

Total

Servings

Medium

Difficulty

Instructions

Take lamb chops out of the fridge 30 minutes before cooking to bring to room temperature. Season generously on both sides with salt and pepper.

Tip: Room temperature meat cooks more evenly. This is especially important for lamb.

Heat olive oil in a heavy skillet (cast iron is ideal) over high heat until smoking. Sear chops for 3-4 minutes per side for medium-rare (130F internal).

In the last minute of cooking, add butter, garlic, rosemary, and thyme to the pan. Tilt the pan and baste the chops with the foaming herb butter for 60 seconds.

Transfer chops to a plate and rest for 5 minutes. Spoon the pan butter over the chops and serve with lemon wedges.

Nutrition per Serving

480kcal

Calories

38g

Protein

Carbs

36g

Fat

Fiber

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Lamb Chops

Ingredients

Instructions

Nutrition per Serving

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