Cast-Iron Lamb Chops with Garlic-Rosemary Butter
Rib chops seared in cast iron in two batches, then butter-basted with garlic, rosemary, and thyme.
Four lamb rib chops seared hard in a cast-iron pan in two batches, then returned together for a garlic-rosemary butter baste. Rest before serving.
Servings: 2 (4 chops, cooked in 2 batches) Time: ~30 min (plus resting)
Ingredients
- 4 lamb rib chops
- ¾ teaspoon kosher salt total
- ½ teaspoon black pepper
- 1 tablespoon olive oil, for cooking
- 2-3 tablespoons unsalted butter
- 2-3 garlic cloves, smashed
- 2 rosemary sprigs
- 1 thyme sprig, optional
- Optional: tiny squeeze of lemon after cooking
Method
Season the Lamb
Take the lamb out of the fridge and pat each chop very dry with paper towels. Moisture prevents browning, so be thorough.
Season both sides with kosher salt and black pepper, using about ¾ teaspoon kosher salt total for all 4 chops.
Optional quick rub: a tiny drizzle of olive oil, 1 grated garlic clove, a little chopped rosemary, and a tiny bit of lemon zest. Do not use lemon juice before cooking; use it after if desired.
Leave the lamb at room temperature until cooking.
Preheat
Put the cast iron over medium-high heat and preheat for 5 minutes. You want a strong sizzle when the lamb touches the pan. Turn on the vent or open a window.
Sear (Batch 1)
Add 1-2 teaspoons olive oil to the hot pan and swirl to coat.
Place 2 chops in the pan. They should sizzle immediately. Do not move them at first.
Sear the first side 2-3 minutes (3-4 minutes for thicker loin chops), then flip and sear the second side 2-3 minutes.
If there is a thick fat edge, hold the chop with tongs and sear the edge for 30-60 seconds.
Transfer batch 1 to a plate. Do not butter-baste yet.
Sear (Batch 2)
If the pan looks dry, add a tiny drizzle of oil. If it is smoking hard, lower the heat slightly.
Add the second 2 chops. Sear the first side 2-3 minutes, flip, and sear the second side. Sear the fat edge for 30-60 seconds if needed.
Butter-Baste All Chops
Lower the heat to medium-low and return the first 2 chops to the pan.
Add 2-3 tablespoons butter, 2-3 smashed garlic cloves, rosemary, and optional thyme.
Let the butter melt and foam. Tilt the pan slightly and spoon the garlic-rosemary butter over the chops for 1-2 minutes, flipping once if needed.
Pull temperature (use a thermometer if possible):
| Doneness | Pull from Pan | After Rest |
|---|---|---|
| Medium-rare | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-well | 150°F | 155°F |
Rest
Transfer the lamb to a clean plate and spoon a little garlic-rosemary butter over the top.
Rest 8-10 minutes. Do not cut into the lamb while it rests.
Finish with an optional tiny squeeze of lemon, a pinch of flaky salt, and chopped parsley or basil.