Rosemary Lamb Chops

Instructions

1. Temper the lamb. Remove chops from fridge 30 minutes before cooking. Pat completely dry.

2. Season. Season generously with salt and pepper on all sides.

3. Get the pan hot. Heat olive oil in a cast iron skillet over high heat until just smoking.

4. Sear. Add chops and cook 3-4 minutes per side for medium-rare (internal temp 54°C / 130°F). Work in batches if needed.

5. Baste. In the last minute, add butter, garlic, and rosemary. Tilt the pan and spoon the foaming butter over the chops repeatedly.

6. Rest. Transfer to a plate and rest 5 minutes before serving.

Temperature Guide

• Rare: 49°C (120°F) — Very red centre
• Medium-rare: 54°C (130°F) — Pink centre (recommended)
• Medium: 60°C (140°F) — Light pink
• Well done: Don’t do this to lamb

Serving Suggestions

• With a side of roasted asparagus
• Over cauliflower mash
• With a simple green salad
• Mint sauce on the side (classic British)

Notes

• Lamb is best enjoyed medium-rare
• The fat should be rendered and slightly crispy
• Loin chops work too, but rib chops are more impressive
• Flip only once for the best crust