Description
Succulent Moroccan-spiced lamb chops bring Mediterranean flavors to dinner tables with intense herbal and aromatic notes. Crisp exterior and juicy interior make this dish perfect for home cooks craving restaurant-quality meals.
Ingredients
Scale
- 8 bone-in lamb loin chops (about 1 in/2.5 cm thick)
- 2 tsps kosher salt (adjust as needed)
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 2 tbsps olive oil
- 4 tbsps salted butter
Instructions
- Temperature Preparation: Remove lamb chops from refrigerator and allow them to reach room temperature for 20 minutes, ensuring uniform cooking and tender meat texture.
- Surface Preparation: Pat lamb chops completely dry using paper towels to guarantee maximum moisture removal for perfect searing.
- Seasoning: Liberally coat lamb chops with kosher salt and freshly ground black pepper, creating a robust flavor profile across all surfaces.
- Pan Preheating: Heat cast iron skillet over medium-high flame until surface becomes intensely hot, preparing for optimal meat caramelization.
- Initial Cooking: Pour extra virgin olive oil into scorching skillet, then carefully position lamb chops with strategic spacing to prevent steaming and encourage golden-brown crust formation.
- First Side Searing: Cook lamb chops for 3-4 minutes until a rich, caramelized exterior develops, then flip using tongs to sear opposite side with equivalent cooking duration.
- Flavor Enhancement: Reduce heat to medium-low, introducing unsalted butter, minced garlic, fresh rosemary, and thyme. Continuously baste lamb chops with aromatic herb-infused butter for approximately 5 minutes.
- Doneness Verification: Use digital meat thermometer to confirm internal temperature reaches 125 degrees Fahrenheit for medium-rare perfection.
- Resting Phase: Remove lamb chops from heat, loosely tent with aluminum foil, and allow 10-minute resting period to redistribute internal juices and maximize tenderness.
- Serving: Plate and present the herb-infused, perfectly seared lamb chops as a culinary masterpiece.
Notes
- Bring to Room Temperature: Allow lamb chops to rest outside refrigerator for 20 minutes, ensuring even cooking and maximum tenderness.
- Pat Perfectly Dry: Use paper towels to remove all moisture from lamb chops, creating an ideal surface for achieving a stunning golden-brown crust.
- Master the Heat: Use a cast iron skillet or heavy-bottomed pan to generate intense, consistent heat that guarantees exceptional caramelization and flavor development.
- Rest for Succulence: Let cooked lamb chops sit covered for 10 minutes after cooking, allowing internal juices to redistribute and create incredibly tender meat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 470
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 21 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 100 mg