Seared Lamb Chops
Tender lamb chops seared to perfection with garlic and fresh thyme. Juicy, flavorful, and easy to prepare, this dish suits both special occasions and weeknight dinners.
Equipment
- 1 cast iron skillet
Ingredients
- 2 lb lamb chops 1–1.25 inches thick
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 2 –3 large garlic cloves minced
- 1 tsp fresh thyme
- Coarse salt to taste
- Fresh cracked black pepper to taste
Instructions
- Pat the lamb chops dry and season generously with coarse salt and fresh cracked black pepper.
- Heat a cast iron skillet over medium-high heat and add olive oil until shimmering.
- Sear the lamb chops for about 4-5 minutes on each side until golden brown.
- Lower the heat to medium-low; add butter, garlic, and thyme to the skillet, basting the chops for another 2-3 minutes.
- Check doneness with a meat thermometer; remove from heat at 145°F for medium-rare.
- Let the lamb chops rest for five minutes before serving.
Notes
- Allow lamb to rest for juicier results.
- Use a meat thermometer for accuracy.
- Variations: substitute thyme with rosemary for different flavor.
- Store leftovers refrigerated up to 2 days.