Lamb chops seared to perfection in a cast iron skillet and drizzled with garlic and rosemary-infused drippings.
- 8 lamb chops (usually 1 inch thick)
- 2 tablespoons olive oil
- 2 whole garlic cloves, peeled
- 2–3 sprigs of fresh rosemary
- 2 tablespoons unsalted butter
- salt and pepper to taste
- Let lamb rest on the counter for 20 minutes prior to cooking. Season each side of lamb liberally with salt and pepper.
- Heat olive oil in a cast iron skillet on medium-high heat. Wait until the skillet is nice and warm. Sear for 4-5 minutes per side, for medium.
- In the last 2 minutes, add butter, garlic, and rosemary to the edge of the skillet. Briefly tilt the pan so the drippings, butter, herbs, and garlic can sizzle together. When the chops are done, spoon the butter/juices over the chops to flavorize. Remove from the pan and let rest for 5 minutes before serving.
Note: Searing lamb at high temps in a skillet tends to get smokey. Be prepared to use a vent fan or open a window.
|Rare||115°F to 120°F|
|Well done||150°F and above|
Keywords: lamb lollipops, lamb chops