Tender, restaurant-style lamb chops featuring a deeply caramelized crust and rich garlic-rosemary butter, ready in just 25 minutes.
Recipe Overview & Equipment
| Metric / Detail | Value |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Rest Time | 5 minutes |
| Total Time | 25 minutes |
| Yield | 4 servings |
| Recommended Equipment | Cast-iron or heavy-bottomed skillet, meat thermometer |
Ingredients
| Category | Ingredient | Quantity / Preparation |
| Lamb Chops | Lamb Rib or Loin Chops | 8 chops (~1 inch / 2.5 cm thick) |
| Olive Oil | 1 tbsp (15 ml) | |
| Kosher Salt | 1 tsp | |
| Freshly Ground Black Pepper | 1 tsp | |
| Smoked Paprika | ½ tsp | |
| Dried Thyme | ½ tsp | |
| Garlic Herb Butter | Unsalted Butter | 3 tbsp (42 g) |
| Fresh Garlic | 5 cloves, finely minced | |
| Fresh Rosemary Leaves | 2 tbsp, finely chopped | |
| Fresh Parsley | 1 tbsp, finely chopped | |
| Fresh Lemon Juice | 1 tsp | |
| Red Pepper Flakes | ¼ tsp (optional) |
Internal Temperature Guide
| Target Doneness | Internal Temperature (Pull Temp) |
| Rare | 120°F – 125°F / 49°C – 52°C |
| Medium-Rare | 130°F – 135°F / 54°C – 57°C |
| Medium | 140°F – 145°F / 60°C – 63°C |
| Well-Done | 160°F+ / 71°C+ |
Instructions
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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