I don’t buy lamb often because good lamb is hard to find. Occasionally I will find abeautiful rack of lamb. I like to slice them into chops because they cook much faster that way. Super easy, very elegant and so delicious.
You will need:
8 lamb chops about 1 inch thick
2 tbsp Butter
2 tbsp Olive oil
2 whole peeled garlic cloves
Sea Salt and ground black pepper
Remove lamb from the refrigerator 20-30 minutes prior to cooking, slice into 1 inch chops, so it can come to room temp. This ensures more accurate cooking times. Season both sides with plenty of salt and pepper. Heat olive oil in a skillet on medium-high heat. Sear for 4-5 minutes per side, for medium rare. Medium-rare lamb is served at around 130°F. In the last 2 minutes, add butter, garlic, and rosemary to the edge of the skillet then tilt the pan so the drippings, butter, herbs, and garlic can sizzle together. When the chops are done, spoon the butter/juices over the chops to flavorize. Remove from the pan and let rest for 5 minutes before serving.