Effortless Garlic Butter Lamb (Print Version)
# Ingredients:
→ Lamb
01 -
4–6 lamb chops (loin or rib), about 2.5–4 cm thick, trimmed as much as you want
→ Aromatics and Herbs
02 -
Finely chopped fresh thyme, 1 tablespoon, or use a teaspoon if dried
03 -
1 tablespoon chopped fresh rosemary or swap for 1 teaspoon dried
04 -
4–6 garlic cloves, minced up fine
→ Cooking Fats
05 -
50g unsalted butter
06 -
1–2 tablespoons extra-virgin olive oil, use if you like
→ Seasoning
07 -
Kosher or sea salt, however much you want
08 -
Cracked black pepper, just to taste
→ Finishing
09 -
Fresh lemon juice, 1–2 tablespoons if you want
# Instructions:
01 -
Loosely cover chops with foil and let them sit for 5–10 minutes to chill out. Right before eating, squeeze a little lemon juice on top if you feel like it. Pour any buttery pan leftovers over the chops and dig in right away.
02 -
Stick an instant-read thermometer into the thickest bit of each chop (not touching the bone). You're looking for 54–57°C if you want it medium-rare, 57–60°C for just medium, 60–63°C for medium-well, and above 63°C for a well done. Once they're where you want, grab them out.
03 -
Turn the heat down to medium after both sides are browned up. Toss in the garlic and all your herbs around the chops. Keep scooping that melted butter over everything and let the garlic get a little golden and smell awesome for another 2–3 minutes.
04 -
Fire up a heavy skillet on medium-high till it's nice and hot. If you're using olive oil, pour it in first, then drop in the butter. Let the butter melt and swirl it around. Put your seasoned lamb chops in, but don't cram them. For medium-rare, sear 3–4 minutes per side; for medium, give it 4–5. Go in batches if you can't fit them all at once. Get that nice crust going.
05 -
Chop up rosemary and thyme, and mince the garlic while the lamb comes to room temp. Set all that aside so it's ready when you cook.
06 -
Pull the chops out of the fridge about 20–30 minutes before cooking. Dab off any extra moisture with some paper towels for a good sear. Sprinkle both sides really well with salt and pepper.
# Notes:
01 -
Let cooked lamb chill for a bit so the juices stay put and it's way more tender. Skipping this might leave it dry.
02 -
Make sure your skillet's really hot before adding meat so you get that tasty crust and deeper flavor.