Pan-Seared Lamb Chops with Lemon, Garlic and Rosemary

This thicker flavourful cut of lamb loin chops is marinated with a simple garlic and herb paste. These loin chops are simple to make and elegant to serve.

1 lb lamb loin chops
8-10 cloves garlic
1 Tbsp. fresh rosemary leaves, minced
2-3 Tbsp. butter
sea salt
black pepper, freshly cracked
cooking oil

Take the loin chops out of the fridge an hour prior to cooking.

Season both sides of the lamb to taste with salt and pepper.

I like to cook lamb loin chops on the stove top in a heavy bottomed skillet, such as my tried and true cast-iron pan. Heat the skillet on medium high heat until hot.

Add oil to the skillet, and then place chops in the pan, but do not crowd the skillet. The chops should sizzle when they hit the pan. You want a hot skillet to seal in the flavour.

Leave chops alone to cook 2-3 minutes before turning. You can adjust this cooking time depending on personal taste and the size of the chops. This is the time I like to use for 1” chops.

After 2-3 minutes, turn the chops. Use tongs or a method of turning that does not puncture the meat, because you don’t want to release the juices and flavour.

Cook for another 2 minutes, then cut off the heat.

Add butter to the skillet, then finely chopped garlic and rosemary to the melted butter. Tilt the skillet to pool the butter, then baste the chops with garlic, rosemary, and butter.

Remove the chops from the pan and transfer to a plate, then allow them to rest for 10-15 minutes before serving.

When ready to serve, squeeze fresh lemon juice and garnish with fresh rosemary.

Makes 2-4 servings.

Cook's Notes:  The lamb loin chops are a thicker triangle-like cut so therefore you will need to cook it longer. Additionally there are three sides, one that is very fatty and two other meaty sides which you will need to cook also. I cooked mine to an internal temperature of 155°F.