Pan-Seared Lamb Loin Chops with Garlic and Butter
Category
Lamb
Servings
2
Prep Time
10 minutes
Cook Time
10 minutes
Juicy and mouthwatering, this dish is restaurant-quality, but one that can be made at home with simple ingredients and a screaming hot cast iron pan on the stovetop.
Author:Maggie Tang
Ingredients
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Lamb Chops x 2
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Coarse Ground Kosher Salt
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Freshly Ground Black Pepper
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Minced Garlic Cloves x 3
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Chopped Fresh Herbs: Rosemary or Thyme
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Extra Virgin Olive Oil 1 tbsp
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Butter 1 tbsp
Directions
Defrost lamb chops
On a large plate, season the lamb chops with coarse salt and freshly ground black pepper on both sides.
In a large cast-iron pan over medium to high heat, heat oil until it is good and hot. Sizzle the lamb chops immediately to develop a wonderful crust.
Cook the lamb chops for about 3-5 minutes without moving so that they can sear on one side until nicely browned. Flip and cook on the other side for another about 3-5 minutes. (Read our tips on how long to cook your lamb chops)
Reduce the heat to medium-low. Remove excess lamb fat oil from cooking. Add the butter, garlic, and fresh herbs to the center of the pan. Stir well; as the butter melts and starts to foam, spoon it over each of the lamb chops for about 1 minute.
Place lamb chops on a warmed serving dish. Let the lamb chops rest for about 3 minutes until they reach a temperature of 125 degrees F when tested with a digital meat thermometer for medium-rare.
Recipe Note
The best cuts for this recipe
We recommend our Lamb Double Loin Chops to go with this recipe. They are mild with subtle sweetness which pairs well with the simple ingredients here. Alternatively, use our Lamb Gigot Chops, which are more flavoursome and even more tender!