Ingredients:

  • 4 bone-in lamb shoulder chops (approx. 1-inch thick each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely minced
  • 3 cloves garlic, smashed and peeled
  • 1 tsp Diamond Crystal kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp lemon zest
  • 3 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 1 clove garlic, crushed

Instructions:

  1. Remove the lamb chops from the refrigerator 15 minutes before cooking to bring to room temperature. Pat the meat thoroughly dry with paper towels to ensure a proper crust forms.
  2. In a small bowl or directly on the meat, rub the olive oil, minced rosemary, 3 smashed garlic cloves, salt, pepper, and lemon zest into the chops, covering all sides and crevices.
  3. Heat a 12-inch cast-iron skillet over medium-high heat until it is smoking hot. Carefully lay the chops into the pan, pressing down slightly to ensure maximum surface contact.
  4. Sear the chops undisturbed for 3 to 4 minutes until a deep, mahogany-colored crust has formed on the bottom.
  5. Flip the chops and continue searing for 2 minutes until the second side sizzles and begins to brown.
  6. Add the unsalted butter, thyme sprigs, and the remaining crushed garlic clove to the pan.
  7. Tilt the skillet slightly so the melting butter pools with the aromatics. Use a large spoon to continuously baste the hot, foaming butter over the lamb chops for the remaining 2 to 3 minutes of cook time.
  8. Use an instant-read thermometer to check for doneness. Remove from the pan at 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
  9. Transfer the chops to a warm plate, pour any remaining pan juices over them, and let rest for 5 minutes before serving to allow juices to redistribute.