Tender Lamb Chops: Simple Pan-Seared (Print Version)

Lamb Chops That Melt In Your Mouth are easier than you think! Learn my simple pan-seared method for tender, flavorful chops every time. So good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Mediterranean
Dietary: Gluten-Free

# Ingredients:

→ The Stars of the Show

01 - 4-6 Lamb Loin Chops (or Rib Chops), 1.5-inch thick
02 - 2 tbsp Olive Oil

→ Flavor Architects

03 - 4-6 cloves Garlic, smashed
04 - 2-3 sprigs Fresh Rosemary
05 - 2-3 sprigs Fresh Thyme

→ Essential Seasonings

06 - Sea Salt, to taste
07 - Freshly Ground Black Pepper, to taste

→ The Secret to Tenderness

08 - 2 tbsp Unsalted Butter

# Instructions:

01 - Okay, first things first, pull those lamb chops out of the fridge about 20-30 minutes before you want to cook them. Let them get to room temperature; it helps them cook more evenly. Pat them super dry with paper towels—this is critical for that beautiful sear, don't skip it! Then, season generously on both sides with sea salt and freshly ground black pepper. I mean, really season them. I always forget a spot or two, then wonder why one bite is less flavorful, oops!
02 - Grab your trusty heavy-bottomed skillet, cast iron is my favorite for this, and place it over medium-high heat. Let it get seriously hot, like almost smoking. This is where the magic starts for Lamb Chops That Melt In Your Mouth. Add the olive oil, swirl it around, and let it shimmer. You want a good, hot pan for that crust, so don't be impatient here, even if your tummy is rumbling like mine usually is.
03 - Carefully place the seasoned lamb chops into the hot skillet. Don't overcrowd the pan, please! If you have too many, cook them in batches. Sear for about 2-3 minutes per side until they develop a gorgeous, deep golden-brown crust. You'll hear that satisfying sizzle! I always get a little thrill seeing that crust form, it smells amazing already.
04 - Once both sides are seared, reduce the heat to medium-low. Add the smashed garlic cloves, fresh rosemary, and thyme sprigs to the pan. Now, here's the fun part: add the butter. As it melts, tilt the pan slightly and, using a spoon, baste the chops with the melted butter, garlic, and herb mixture. Keep basting for another 3-5 minutes, flipping the chops once or twice, until they reach your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F. This step is key for those Lamb Chops That Melt In Your Mouth!
05 - This is arguably the most important step for tender, juicy lamb chops. Once cooked, immediately transfer the chops to a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Honestly, I used to skip this, thinking I couldn't wait, and ended up with dry chops. Never again!
06 - After the chops have rested, they're ready to be devoured! You can serve them as they are, or if you're feeling fancy, drizzle any remaining pan juices over them. Sometimes I'll give them a final sprinkle of flaky sea salt. The aroma, the tenderness, the juicy flavor – it's all there, making these Lamb Chops That Melt In Your Mouth an absolute triumph in your kitchen, I promise!

# Notes:

01 - Get that pan screaming hot, hon!
02 - Keep 'em separate from sides for best texture.
03 - Dried herbs are okay, but fresh really sings.
04 - A bright squeeze of lemon at the end is non-negotiable for me.

# Equipment Needed:

01 - Heavy-bottomed skillet (cast iron recommended)
02 - tongs
03 - meat thermometer
04 - cutting board
05 - aluminum foil

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 2g
Protein: 40g

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