Pan Seared Lamb Chops

• 88 bone-in lamb loin chops, about 1-inch thick
• 10 g2 tsp kosher salt
• 5 ml1 tsp freshly ground black pepper
• 30 ml2 tbsp olive oil
• 68 g1/4 cup salted butter
• 4 cloves4 cloves garlic, minced
• 15 ml1 tbsp chopped fresh rosemary
• 15 ml1 tbsp chopped fresh thyme

Instructions

1. 1 Let the lamb chops sit at room temperature for 20 minutes, then pat dry and season with salt and pepper on all sides.
2. 2 Preheat the oven to 205°C400°F. Heat a large cast iron skillet over medium-high heat until very hot. Add olive oil and heat for 1 minute, then carefully place lamb chops in the pan with space between them. Cook for 3-4 minutes until seared on the bottom, then flip with tongs and cook another 3-4 minutes to sear the other side.
3. 3 Reduce heat to medium-low and add butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops. Finish the chops in the oven for 5 to 7 minutes or until they reach an internal temperature of 130 to 55°C135°F for medium rare.