Ingredients:

  • 2 (6-8 ounce/170-225g each) lamb loin chops, about 1 inch thick, patted dry
  • 2 tablespoons/30ml olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon/15ml fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon/5ml fresh thyme, chopped (or ½ teaspoon dried)
  • 1/2 teaspoon/2.5ml sea salt, or to taste
  • 1/4 teaspoon/1.25ml black pepper, freshly ground
  • 1 tablespoon/15g butter
  • 1 sprig fresh rosemary (optional, for aromatics in the pan)

Instructions:

  1. Pat the lamb chops dry with paper towels. This is crucial for a good sear!
  2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Rub the marinade evenly over both sides of the lamb chops. Let them rest at room temperature for 30 minutes, or refrigerate for up to 2 hours.
  4. Preheat your cast iron skillet over medium-high heat until smoking hot. Add the marinated lamb chops to the skillet (don't overcrowd). Sear for 3-4 minutes per side, until a deep golden-brown crust forms.
  5. Transfer the skillet to a preheated oven at 400°F (200°C). Add butter and a rosemary sprig (optional) to the pan. Cook for 4-6 minutes, or until the internal temperature reaches your desired doneness: Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C)
  6. Remove the lamb chops from the skillet and let them rest on a cutting board for 5-10 minutes before serving.
  7. Carve the lamb chops against the grain (optional, but improves tenderness). Serve immediately.