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2 pounds lamb chops, cut ¾” thick (4 pieces)
kosher salt, for seasoning
black pepper, for seasoning
1 tablespoon minced garlic
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
½ teaspoon chopped parsley
¼ cup (extra-virgin olive oil, divided
Season both sides of the lamb chops generously with salt and pepper.
Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl to create a "paste."
Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature, or for an hour or more in the fridge.
Heat a large 12-inch skillet over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.
Sear until the surface is browned, about 2 to 3 minutes.
Flip and cook until meat reaches an internal temperature of 125°F for medium-rare, or 135°F for medium, approx. 3 to 4 minutes.
Rest lamb chops for 10 minutes before serving.
Serve with your favorite vegetable sides
- The chops can be marinated for up to 24 hours.
- A cast iron skillet is recommended for this recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 2-4 servings