Pan-Seared Lamb Lollipops
Tender, succulent lamb chops seasoned with garlic, rosemary, and olive oil, then seared in a hot cast-iron skillet to a perfect medium-rare. Quick to prepare, elegantly presented, and packed with rich, savory flavor and high protein.
Servings: 2
Calories: 380kcal
Ingredients
🍖The Lamb:
8 individual lamb chops (lamb rib chops/lollipops), trimmed
1 tbsp extra virgin olive oil
3 cloves garlic, smashed and minced
2 tbsp fresh rosemary, finely chopped
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tbsp unsalted butter (for basting)
Instructions
🟢Prep and Season:
Pat the lamb chops completely dry with paper towels. Rub them all over with extra virgin olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper. Let them rest at room temperature for 10 minutes.
🟢Heat the Skillet:
Place a heavy cast-iron skillet over high heat until it is extremely hot (about 3–4 minutes).
🟢Sear the Chops:
Place the lamb chops in the hot skillet in a single layer. Sear for 2 to 3 minutes on the first side without moving them until a deep, golden-brown crust forms.
🟢Flip and Butter Baste:
Flip the lamb chops. Add the tablespoon of unsalted butter to the skillet. As the butter melts and foams, use a spoon to continuously baste the hot butter and garlic over the chops for 1 to 2 minutes (for medium-rare, aiming for an internal temperature of 130°F to 135°F / 54°C to 57°C).
🟢Rest & Serve:
Transfer the lamb chops to a cutting board or warm plate. Let them rest for 5 minutes before serving.
Notes
- Herb Swap: Replace fresh rosemary with fresh thyme or a combination of thyme and oregano.
- Oil Alternative: Substitute extra virgin olive oil with avocado oil to handle the high-heat searing without smoking too quickly.
- Finishing Touch: Add a spoonful of fresh mint chimichurri or balsamic glaze right before serving for an extra layer of brightness.
