Make juicy, mouthwatering, pan-seared lamb chops

Make your very own restaurant-quality, juicy, mouthwatering, pan-seared lamb chops with simple, all-natural ingredients. All you need is a cast iron pan and a good flame. We've picked out both cuts of delicious lamb you can use, freshly prepared by our butchers, alongside the key ingredients for this recipe! Try this yourself now, taste lamb in a brand new way and enjoy it!


    • 8-9 bone-in lamb loin chops, about 1-inch thick
    • 2 teaspoons kosher salt adjust as needed
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons olive oil, for the pan
    • 4 tablespoons salted butter
    • 4 cloves garlic minced
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh thyme


    1. Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.
    2. Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.
    3. Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.
    4. Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.
    5. Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.