Ingredients:

  • 4 Lamb Chops (loin or rib chops), about 1 inch thick (approximately 450g / 1 lb)
  • 1 tablespoon Olive Oil (15 ml)
  • 2 cloves Garlic, minced
  • 2 sprigs Fresh Rosemary, leaves removed and chopped
  • 1/2 teaspoon Salt (3g)
  • 1/4 teaspoon Black Pepper (1g)
  • 1 tablespoon Butter (15g)
  • 1 sprig Fresh Rosemary

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, chopped rosemary, salt, and pepper. Rub the mixture all over the lamb chops. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Heat the cast-iron skillet over medium-high heat until it's really hot. You should see a wisp of smoke.
  4. Carefully place the lamb chops in the hot skillet, ensuring they aren't overcrowded. Sear for 3-4 minutes per side, until a deep golden-brown crust forms.
  5. Reduce the heat to medium and add the butter and remaining rosemary sprig to the skillet. As the butter melts, tilt the pan and spoon the butter over the lamb chops.
  6. Use a meat thermometer to check the internal temperature. Aim for: Rare: 125-130°F (52-54°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well Done: 145°F+ (63°C+)
  7. Remove the lamb chops from the skillet and place them on a cutting board. Tent loosely with foil and let rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender chop.
  8. Serve immediately.