Ingredients:

  • 8 individual Lamb Chops (Loin or Rib, 1-inch thick)
  • 2 tsp Kosher Salt
  • 1 tsp Black Pepper (Freshly ground)
  • 3 Tbsp Olive Oil (Divided)
  • 2 Tbsp Fresh Rosemary (finely chopped)
  • 1 Tbsp Fresh Thyme Leaves
  • 4 large cloves Garlic (minced)
  • 2 Tbsp Unsalted Butter (cold, cubed)

Instructions:

  1. Pat the lamb chops thoroughly dry using paper towels. This is crucial for achieving a proper sear and crust.
  2. Make the Rub: In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, 1 Tbsp of olive oil, 1 tsp of salt, and 1/2 tsp of pepper. Mix until a thick paste forms.
  3. Rub and Rest: Rub the paste evenly over both sides of the lamb chops. Season generously with the remaining salt and pepper. Allow the seasoned chops to rest at room temperature for at least 30 minutes.
  4. Preheat: Preheat your oven to 220°C (425°F). Place the empty oven-safe skillet (cast iron preferred) inside the oven while it preheats (about 10 minutes) to get the pan screaming hot.
  5. Sear: Carefully remove the hot pan. Place it on the stovetop over high heat. Add the remaining 2 Tbsp of olive oil. Place the lamb chops in the skillet (do not crowd the pan) and sear for 90 seconds per side until a deep, golden-brown crust forms.
  6. Roast: Immediately transfer the skillet to the preheated oven. Halfway through the roasting time (about 4 minutes in), add the cubes of cold butter to the pan.
  7. Check Doneness: Roast for 8–12 minutes total. Use an instant-read thermometer to check internal temperature, aiming for 57–60°C (135–140°F) for medium-rare.
  8. Rest and Serve: Remove the chops immediately and place them on a wire rack. Tent loosely with foil and let them rest for 5–10 minutes before serving. Scrape any delicious pan juices over the meat and serve.