Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp olive oil ((extra virgin))
  • 1 lb lamb shoulder chops ((2 chops))
  • 2 tsp lamb rub ((see recipe))
  • 1 Tbsp butter ((high fat European butter is best))
  • 2 garlic cloves
  • fresh herbs ((optional))

Instruction

  • To start, place a large skillet or non-stick sauté pan on medium-high heat and add olive oil. While waiting for the olive oil to come to a shimmer, pat your lamb chops dry with paper towels and season them well with the lamb rub.
  • Once the oil is hot, almost to the point of smoking, carefully place your seasoned lamb chops in the pan. In order to avoid crowding the pan, you can cook the chops in batches. Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
  • Once you have a nice golden brown crust on both sides of the lamb, add the butter and garlic to the pan. If using the optional fresh herbs, add those to the pan as well.
  • Using a large spoon, ladle the melted butter over the lamb chops (also known as 'basting' or 'arosser') until they reach 125°F (52°C) for medium-rare or your desired temperature. (*see note).
  • Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely drape aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.