Cast Iron Seared Lamb Chops
Steakhouse-worthy lamb chops with a garlic-herb butter crust seared screaming hot in cast iron in just 10 minutes.
Bone-in Lamb Rib Chops (1-inch thick)
3–4 oz bone-in lamb rib chops, dry-brined 1 hour with kosher salt
cast-iron Timer
Set for 10 mins @ Medium-High Heat (Flip at 4m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pat 8 lamb loin chops dry and season generously with salt, pepper, and garlic powder.
Sear in a screaming-hot oiled cast iron skillet for 4 minutes per side.
Add butter, crushed garlic, and fresh rosemary; baste chops for 1 minute.
Rest 5 minutes off heat; carry-over brings internal temp to 145°F.
Step-by-Step Guided Instructions
Pat 8 lamb loin chops (1.25 inches thick) completely dry with paper towels. Season generously on all sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Let sit at room temperature for 10 minutes while the skillet heats.
Dry lamb equals a better sear. Moisture on the surface steams instead of browning.
Heat a cast iron skillet over medium-high heat until oil shimmers and just begins to smoke. Add 1 tbsp avocado oil. Place chops in the pan without crowding. Sear undisturbed for 4 minutes until a deep brown crust forms. Flip and sear the other side for 3 to 4 minutes until internal temp reaches 130°F.
Do not move the chops once they hit the pan. Let the Maillard reaction build that steakhouse crust.
Reduce heat to medium. Add 2 tbsp unsalted butter, 3 crushed garlic cloves, and 2 sprigs of fresh rosemary to the skillet. Tilt the pan and spoon the foaming herb butter over the chops continuously for 60 seconds.
Tilting the pan pools the butter so you can spoon it over the chops for maximum flavor.
Transfer chops to a cutting board and spoon garlic-herb butter over them. Rest for 5 minutes. Internal temperature will carry from 130°F to 145°F during rest. Serve immediately with pan juices.
Resting lets juices redistribute so they stay in the chop instead of flooding the plate.
Lamb chops are the steak of the fancy world but they are actually easier to cook. Four minutes a side, butter baste, done. If you can flip a burger you can sear a lamb chop. Just do not overcook these past medium or they turn into expensive rubber bands.
Slice the meat off the bone and cut into thin strips. Serve with a side of ranch dressing or ketchup for dipping.
- Roasted garlic mashed potatoes
- Steamed asparagus with lemon
- Mint yogurt dipping sauce
Reheat in a 350°F oven for 5 minutes. Do not re-sear or microwave as lamb dries out quickly.