Pan-Seared Lamb Chops with Rosemary and Garlic

Quick Summary

This recipe focuses on high heat and simple aromatics to bring out the natural, savory depth of lamb. You will achieve a golden-brown sear while keeping the meat succulent and tender. Ready in under 30 minutes, it is an ideal high-protein dinner.

Ingredients

Method

1. 1. Pat the lamb chops completely dry with paper towels. Season both sides generously with salt and pepper.
2. 2. Heat a large cast-iron skillet over medium-high heat. Add the olive oil until it shimmers.
3. 3. Sear the chops for 3–4 minutes per side for medium-rare. Do not crowd the pan.
4. 4. In the final minute, add the butter, smashed garlic, and rosemary. Tilt the pan and spoon the foaming butter over the chops.
5. 5. Remove from the heat and let the lamb rest for 5 minutes before serving.

Nutrition Snapshot

Frequently Asked Questions

How do I know when the lamb is done?

Use a meat thermometer. For medium-rare, aim for an internal temperature of 125°F (52°C).

Can I grill these instead?

Absolutely. Use high direct heat on your grill for 3 minutes per side.

What should I serve with this?

Roasted root vegetables or a crisp arugula salad with a bright vinaigrette pair beautifully.