Herb-Crusted Lamb Chops

Instructions

1. Take the lamb chops out of the fridge 20 minutes before cooking to bring them to room temperature.

2. In a small bowl, mix the chopped rosemary, thyme, minced garlic, and olive oil into a paste.

3. Pat the chops dry with paper towels. Season generously with salt and pepper on both sides.

4. Spread the herb paste evenly over both sides of each chop, pressing gently so it adheres.

5. Heat a cast iron skillet over high heat until it just begins to smoke, about 2 minutes.

6. Place the chops in the skillet, leaving space between each. Sear without moving for 3–4 minutes until a deep brown crust forms.

7. Flip the chops. Add the butter to the pan. As it melts and foams, tilt the pan and spoon the butter over the chops repeatedly for 2–3 minutes.

8. Cook until the internal temperature reaches 55°C (130°F) for medium-rare, or 60°C (140°F) for medium.

9. Transfer to a cutting board and rest for 5 minutes. The temperature will rise another 3–5°C (5–8°F) during resting.

10. Serve with any pan juices spooned over the top.