Skillet Lamb Chops with Rosemary and Garlic
- Total
- 19 min
- Active
- 5 min
- Serves
- 4
- Level
- easy
Lamb chops want high heat and a short cook. The goal is a deep crust on the outside while the inside stays pink and juicy. You do not need a marinade, a sauce, or a special pan — a heavy skillet, some garlic, and a sprig of rosemary are enough.
Ingredients
Method
-
Pat the chops dry with paper towels and season both sides with the salt and pepper. Let them sit at room temperature while the pan heats. Cold meat hitting a hot pan steams rather than sears.
2 min -
Heat a cast iron or heavy stainless skillet over high heat until it begins to smoke. Add the olive oil, then lay the chops in without crowding. Cook without moving them until the first side is deeply browned.
4 min -
Flip the chops. Add the garlic cloves and rosemary sprigs to the pan. Cook until the second side is browned and the chops read 130–135°F (54–57°C) at the thickest part.
3 min -
Add the butter. As it melts, tilt the pan and spoon the foaming butter over the chops repeatedly. The garlic and rosemary will perfume the butter as you baste. Pull from the heat when the target temperature is reached — the chops will carry over a few degrees as they rest.
2 min -
Transfer the chops to a plate and rest for 3 minutes. Pour any pan juices over the top before serving.
3 min
Substitutions
- Lamb loin chops — Rib chops or shoulder chops. Rib chops cook slightly faster and are more delicate. Shoulder chops have more fat and deeper flavour but need an extra minute or two.
- Rosemary — Thyme — use two sprigs instead of three, as thyme is more assertive.
- Butter baste — Skip it entirely if you prefer a lighter finish. The crust will be slightly less glossy, but the chops are good without it.
Storing leftovers
Cooked lamb chops keep up to 3 days in the fridge. Reheat gently in a skillet over medium-low heat with a splash of water and a lid, or slice them cold and toss into a salad.
Questions
How do I know when they're done without a thermometer?
Press the centre of a chop. Medium-rare feels like the fleshy base of your thumb when the thumb and index finger lightly touch. Firm resistance means well-done. A thermometer is more reliable: pull at 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Can I use a nonstick pan?
You can, but most nonstick coatings are not rated for the high heat needed to build a real crust. A cast iron or stainless skillet gives a better result here.
Do I need to marinate the lamb first?
No. Loin chops are tender enough that a marinade adds little. Salting them 30 minutes ahead — or even just while the pan heats — makes more difference.