Ingredients
- 2 lbs lamb rib chops - approx 6-8 chops
- salt and pepper - to season
- 1 Tbsp olive oil
- ¼ cup salted butter
- 3 garlic cloves - finely chopped
- 1 Tbsp fresh thyme
- 1 Tbsp chopped fresh rosemary
Instructions
- Pat the 6-8 lamb rib chops dry with a paper towel and rub salt and pepper onto both sides. Let the lamb sit at room temperature for 30 minutes.
- Heat a cast iron skillet or heavy pan until very hot. Once it’s hot, add 1 Tbsp olive oil.
- Add the lamb chops to the pan and cook for 3-4 minutes without moving them. Flip and cook for another 3-4 minutes.
- Reduce the heat to medium-low. Add ¼ cup melted salted butter, 3 finely chopped garlic cloves, 1 Tbsp fresh thyme, and 1 Tbsp chopped fresh rosemary to the pan. Stir the ingredients around the lamb, then scoop the butter and herbs onto the lamb as it continues to cook.
- Use a meat thermometer to poke into the center. The lamb is done when the internal temperature reaches 145°F for medium-rare, 150°F for medium, 170°F for medium-well.
- Place the lamb on a serving plate. Loosely tent with foil and let it rest for 10 minutes before slicing and serving.
Nutrition Info
Calories: 348kcal | Carbohydrates: 1g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 120mg | Sodium: 170mg | Potassium: 418mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg
The nutritional information provided is an estimate and is per serving.
Save This Recipe:Follow us on Pinterest @MadeByAndi
