This restaurant-quality pan-seared lamb loin chops with buttery garlic herb sauce are the perfect main course for a special occasion, holiday, or entertainment. Ready in just 25 minutes, they are fast enough to serve on the weeknight, too!
- 8 lamb loin chops, 1-inch thick, about 2 pounds
- ¾ teaspoon coarse kosher salt
- ½ teaspoon pepper
- 1 teaspoon avocado oil or extra virgin olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh herbs, such as thyme, rosemary, and parsley
- Remove lamb chops from the refrigerator 20 to 30 minutes before cooking.
- Lay chops on a plate or work surface and pat dry with paper towels. Sprinkle on both sides with salt and pepper.
- Brush oil in the bottom of a large heavy oven-proof skillet (preferably cast iron.) Place over high heat. Lay the chops in the skillet when the oil just barely starts to smoke. Sear undisturbed for 3 to 4 minutes.
- Flip the chops over and continue cooking until an instant read thermometer registers 135 degrees F for medium rare or 140 for medium when inserted into the chop but doesn’t touch the bone, 2 to 3 minutes.
- Transfer the chops to a plate to rest.
- Turn heat off and add butter, garlic and herbs and stir constantly until the butter is melted and the garlic is fragrant.
- Add in lamb chops (and any juice from the plate) and turn over in the garlic herb butter several times to coat. Immediately return them to the plate and scrape the garlic butter sauce over the chops. Enjoy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
- Serving Size: 2 chops
- Calories: 363
- Sugar: 0 g
- Fat: 19 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
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