Description
Mediterranean lamb chops bring rustic elegance to dinner tables with herbed perfection. Succulent meat seasoned with rosemary and garlic promises a delightful culinary journey that will transport you directly to Greek island kitchens.
Ingredients
Scale
Protein:
- 8 bone-in lamb loin chops (about 1-inch thick)
Seasonings:
- 2 teaspoons kosher salt (adjust as needed)
- 1 teaspoon freshly ground black pepper
Herbs and Aromatics:
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Cooking Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons salted butter
Instructions
- Liberate lamb chops from refrigeration, allowing them to equilibrate to ambient temperature for approximately 20 minutes, promoting even cooking and tender texture.
- Thoroughly desiccate lamb chops using paper towels, ensuring maximum surface dryness for optimal searing potential.
- Generously season all surfaces of lamb chops with kosher salt and freshly cracked black pepper, creating a robust flavor foundation.
- Position a cast iron skillet or heavy-bottomed pan over medium-high heat, generating intense thermal energy until the surface becomes scorching hot.
- Drizzle extra virgin olive oil (30 milliliters or ) into the heated skillet, allowing it to shimmer and spread evenly across the cooking surface.
- Meticulously arrange lamb chops in the skillet, maintaining strategic spacing to prevent steaming and encourage caramelization.
- Sear the first side for 3-4 minutes until a rich golden-brown crust develops, creating a delectable exterior with pronounced flavor complexity.
- Utilize tongs to gently invert lamb chops, initiating searing of the opposite side for an additional 3-4 minutes.
- Diminish heat to medium-low, introducing unsalted butter (30 grams or ), minced garlic, fresh rosemary, and thyme into the skillet.
- Continuously baste lamb chops with aromatic herb-infused butter, promoting flavor integration and maintaining moisture for approximately 5 minutes.
- Utilize a digital meat thermometer to confirm internal temperature reaches 125 degrees Fahrenheit (52 degrees Celsius) for medium-rare doneness.
- Transfer lamb chops from heat source, envelop loosely with aluminum foil, and allow a 10-minute resting period to redistribute internal juices and optimize tenderness.
- Plate and serve the lamb chops, presenting a perfectly seared, herb-infused culinary masterpiece.
Notes
- Allow lamb chops to reach room temperature before cooking to ensure even heat distribution and tender meat.
- Pat lamb chops completely dry to achieve a perfect golden-brown sear with maximum flavor and crispy exterior.
- Use a heavy cast iron skillet for consistent, high-heat cooking that creates a beautiful crust on the meat.
- Baste lamb chops with herb-infused butter during final cooking stages to enhance richness and depth of flavor.
- Monitor internal temperature carefully with a meat thermometer to prevent overcooking and maintain juicy, medium-rare texture.
- Let cooked lamb chops rest under foil to help redistribute juices and preserve optimal tenderness before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 450 kcal
- Sugar: 0.2 g
- Sodium: 620 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 1.5 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 125 mg