Ingredients
- 6–8 lamb chops
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh rosemary (or 1 tsp dried)
- 1 tbsp fresh thyme (optional)
- Salt & black pepper (to taste)
- 1 tbsp butter
- 1 tbsp lemon juice
Instructions
1. Season the lamb
Pat the lamb chops dry. Rub with olive oil, garlic, rosemary, thyme, salt, and pepper. Let sit 15–30 minutes (or refrigerate up to 2 hours for deeper flavor).
2. Heat the pan
Use a heavy skillet (cast iron works best). Heat over medium-high until hot.
3. Sear the chops
Cook the lamb chops for about:
- 3–4 minutes per side for medium-rare
- 4–5 minutes per side for medium
4. Add butter & baste
In the last minute, add butter and spoon it over the chops for extra richness.
5. Rest & finish
Remove from heat, drizzle with lemon juice, and let rest 5 minutes before serving.