Ingredients
Scale
- 4 tablespoons extra virgin olive oil, divided
- 2 teaspoons minced fresh rosemary
- 2 teaspoons minced fresh thyme, plus extra for garnish
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 8 New Zealand Grass-Fed Lamb Chops
- 4 tablespoons unsalted butter, divided
- 4 garlic cloves, minced and divided
Instructions
- In a small bowl, whisk together 3 tablespoons olive oil, rosemary, thyme, cumin, salt, and pepper.
- Place lamb chops in a shallow dish, coat evenly with the herb mixture, cover, and refrigerate for at least one hour.
- Remove lamb from the refrigerator and let sit at room temperature for 15 minutes.
- Heat remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat.
- Add 1 clove of minced garlic to skillet and sauté for 30 seconds.
- Sear lamb chops for 3 minutes without moving to develop a crust.
- Flip chops, sear for 1 minute, then lower heat to medium and cook for 2-3 additional minutes until internal temperature reaches 130 degrees Fahrenheit.
- Remove chops to a plate, clean skillet, and melt butter over medium heat.
- Add remaining garlic and sauté for 2-3 minutes until golden.
- Return chops to the skillet to coat in the garlic butter sauce before serving.
Notes
- Ensure the lamb reaches room temperature before cooking to promote even searing.
- Keep extra fresh thyme on hand for a beautiful garnish before serving.
- Prep Time: 75
- Cook Time: 10
- Category: Lamb Chops
- Method: Pan-searing
- Cuisine: Contemporary