Ingredients

The following ingredients have 2 Servings
  • 2 pounds lamb chops (cut ¾” thick, 4 pieces)
  • kosher salt (for seasoning)
  • black pepper (for seasoning)
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped rosemary
  • 2 teaspoons chopped thyme
  • ½ teaspoon chopped parsley
  • ¼ cup extra-virgin olive oil (divided)

Instruction

  • Marinate the Lamb Chops - Season both sides generously with salt and pepper. Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl. Rub the paste on both sides and let them marinate for at least 30 minutes at room temperature.
  • Sear the Surface - Heat a large 12" frying pan over medium-high heat. Add 2 tablespoons olive oil. Once hot, add in the lamb chops. Sear until the surface is browned, about 2 to 3 minutes.
  • Check For Doneness - Flip and cook until the internal temperature reaches 125°F (51°C) for medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes. 
  • Rest the Meat - Rest the chops for 10 minutes before serving.