Ingredients:

  • 8 Lamb Loin Chops (approx. 700g total, 1.5 inches thick)
  • 2 Tbsp Fresh Rosemary, finely chopped
  • 1 Tbsp Coarsely Ground Black Pepper
  • 4 cloves Garlic, minced
  • 1 tsp Kosher Salt
  • 3 Tbsp High-Heat Oil (Olive or Avocado)
  • 2 Tbsp Unsalted Butter (cold, optional)
  • 1 Tbsp Balsamic Vinegar or Red Wine (optional)

Instructions:

  1. Pat the lamb chops thoroughly dry. In a small bowl, combine the chopped fresh rosemary, coarse black pepper, minced garlic, and salt. Rub the mixture vigorously over all surfaces of the chops, ensuring the herb-crusted meat is evenly coated.
  2. Lightly drizzle the chops with oil (1 Tbsp) and place them on a plate. Allow the lamb chops to rest at room temperature for at least 30 minutes, or refrigerate for up to 4 hours (bring back to room temperature before cooking).
  3. Heat a large cast iron skillet over medium-high heat until smoking slightly, or preheat your grill to high (450°F / 230°C). Add 1 Tbsp of fresh oil to the skillet if searing indoors.
  4. Place the seasoned chops carefully into the hot pan or onto the hot grill grates. Sear for 3-4 minutes undisturbed until a beautiful dark golden-brown crust forms.
  5. Flip the chops. If using a skillet, add the cold butter and baste continuously until the chops reach desired doneness.
  6. Use an instant-read thermometer. For medium-rare, aim for 125–130°F (52–54°C). For medium, aim for 135–140°F (57–60°C). Remove immediately upon reaching temperature.
  7. Place the chops on a cutting board, tent loosely with foil, and let rest for 5–10 minutes. This critical step allows the juices to redistribute.
  8. If using a skillet, deglaze the hot pan with balsamic vinegar or wine, scraping up the flavorful fond (brown bits) left by the herb-seasoned lamb. Drizzle this reduction over the rested chops.