Juicy Lamb Chops
Juicy homemade lamb chops are cooked to perfection in a skillet and served with a simple pan sauce. It's easy, flavorful, and ideal for a quick gourmet meal at home.
Ingredients
- 6-8 high-quality lamb chops
- Kosher salt
- Black pepper
- Olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic smashed
- Juice from 1 small lemon
- 2 tablespoons fresh parsley
Step by Step Instructions
Step 1
- Allow the lamb chops to sit at room temperature for 20 minutes. Pat dry, and season generously with kosher salt and black pepper. If cooking indoors, turn your oven hood to high to begin venting.
Step 2
- Heat a cast-iron pan over medium high heat. Add a very thin layer of oil to the pan. Add the lamb chops (don’t crowd the pan) and allow them to cook, undisturbed for 3-5 minutes depending on the thickness of the cut.
Step 3
- Turn the chops and cook for 2 more minutes. Reduce the heat to medium, wait 30 seconds, and add the butter, shallots, and garlic to the pan. Tilt the pan and baste the chops for 2 minutes. The interior should register 130°-135°F (54°-57°C) for medium-rare meat. If the temperature is under, transfer the chops to a foil-lined baking sheet and bake at 375°F (190°C) until the desired temperature is reached.
Step 4
- Transfer the lamb to a platter and allow to rest while you make the pan sauce.
Step 5
- Add 1-2 tablespoons white wine to deglaze the pan, scraping in the browned bits from the bottom of the pan. Whisk in ¼ cup chicken stock and allow to reduce for 1-2 minutes, turning up the heat if needed. When the desired consistency is reached, add the chopped parsley and 1-2 tablespoons cold cubed butter. Whisk to incorporate, taste, and adjust seasoning if needed.
Step 6
- Spoon the sauce over the lamb chops and serve immediately.
