Ingredients
Equipment
Method
- Pat the lamb rib chops dry with paper towels. Sprinkle salt and pepper on both sides, and let the chops rest at room temperature for 30 minutes.
- Heat a cast iron skillet or heavy-bottomed pan over high heat until very hot. Pour in the olive oil.
- Place the lamb chops in the pan and sear without moving for 3–4 minutes.
- Flip each chop and cook for another 3–4 minutes on the other side.
- Lower the heat to medium-low. Add the butter, garlic, thyme, and rosemary to the skillet. Stir them around the pan, then spoon the melted butter and herbs over the lamb as it finishes cooking.
- Check doneness by inserting a meat thermometer into the thickest part of a chop. For medium-rare, remove at 145°F; for medium, at 150°F; for medium-well, at 170°F.
- Transfer the lamb to a serving plate. Loosely cover with foil and let rest for 10 minutes before slicing and serving.
Nutrition
Notes
For best results, use a cast iron skillet to achieve an even, golden-brown crust. If you only have dried herbs, substitute half the amount and add them earlier to the butter so their flavors can develop. Allowing the lamb to come to room temperature ensures even cooking. Leftovers can be stored in the refrigerator for up to 3–4 days in an airtight container; gently reheat in a skillet over low heat. This dish pairs well with roasted potatoes, mashed cauliflower, or a crisp salad to balance the rich flavors.