The Best Easy Pan Seared Lamb Chops Recipe
Seasoned with garlic, salt and pepper, these pan seared lamb chops are seared to perfection in a hot cast iron skillet. They’re then finished with a quick butter baste that is infused with fresh rosemary and thyme, for rich flavor.
Ingredients
- 1.5 lb Bone in lamb chops at room temperature
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 tablespoons unsalted Butter
Instructions
- Combine bone in lamb chops, salt, black pepper, olive oil, and garlic in a large bowl. Let marinate for 15 minutes.
- Heat a cast iron skillet over medium-high heat. Add lamb chops and sear for 2-3 minutes per side, until golden brown and cooked to preferred internal temperature.
- Once you’ve flipped the lamb chops, add rosemary, thyme, and butter and spoon the melted butter over the lamb.
- Rest for 10 minutes, then serve.
Notes
Temperature Chart:
- Rare: 115 to 120°F.
- Medium-rare: 120 to 125°F.
- Medium: 130 to 135°F.
- Medium-well: 140 to 145°F.
- Well-done: 150 to 155°F.
Recipe Storage and Reheating:
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- Refrigerator Storage: Store cooked lamb chops in an airtight container in the fridge for up to 3 days.
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- Freezer Storage: Wrap the lamb chops tightly in plastic wrap and foil or store in a freezer-safe bag for up to 3 months.
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- Reheating Instructions: Reheat the lamb chops in a 350°F oven for about 10-15 minutes, or until warmed through, to retain moisture and prevent overcooking.
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