Lamb loin chops are equivalent to the T-bone steak in beef, and should be grilled like a steak for best results — on the highest heat you can get, and bringing the internal temperature up to 125-130°F (52-54°C) for medium-rare. For a gourmet touch, baste them in herb butter for the last few minutes of cooking. Then let them rest for 10 minutes before serving.
- 1 lb lamb chops
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic — minced
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp finishing salt
- Heat olive oil in a cast iron skillet or pan, on high heat, until just starting to smoke.
- Pat the lamb chops dry with a clean tea towel, then add to the pan and sear for 3 minutes.
- Flip and sear other side for another 3 minutes.
- Add 2 tbsp of butter, minced garlic, rosemary and thyme.
- Tilt the pan, and continuously spoon the melted butter & herbs over the lamb chops, over high heat, for 3-5 minutes or until an internal temp of 125-130°F (52-54°C) is reached (medium rare).
- Remove from heat, rest for 10 minutes, then serve and enjoy!
I’m Mikayla Murphy, Certified Nutritional Practitioner and owner of Groundwork Health + Wellness! My entire practice revolves around traditional cooking and old fashioned nutrition as a way to regain your health.
I stick to traditions, not trends, to find true, vibrant health. We work together to build your health from the ground up using real food and the science of nutrition. I’d love to connect with you!