Lamb Chops
Ingredients
- 8 lamb rib chops, 1.5 inches thick, room temperature
- 3 tbsp kosher salt
- 1.5 tbsp freshly ground black pepper
- 2 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme, finely chopped
- 4 cloves garlic, minced
- 3 tbsp Dijon mustard
- 3 tbsp olive oil, divided
- 2 tbsp butter
- 1 tbsp balsamic vinegar
- 1 tsp Worcestershire sauce
- Fleur de sel for finishing
Instructions
- Pat lamb chops completely dry with paper towels. In a small bowl, combine 2 tbsp kosher salt, 1.5 tbsp black pepper, rosemary, thyme, and garlic. Rub this mixture evenly on both sides of each chop, pressing gently so it adheres.
- Heat 1.5 tbsp olive oil in a large cast-iron skillet over medium-high heat until it shimmers (about 2 minutes). The pan should be hot enough that a drop of water immediately sizzles.
- Working in batches to avoid crowding, sear lamb chops for 3-4 minutes per side for medium-rare (internal temperature of 130-135°F). Do not move chops while searing—let them develop a dark crust. Transfer to a warm plate.
- Reduce heat to medium. Add remaining 1.5 tbsp olive oil and butter to the pan. Add minced garlic and cook for 30 seconds until fragrant. Whisk in Dijon mustard, balsamic vinegar, and Worcestershire sauce, stirring constantly for 1 minute to create a glossy pan sauce.
- Return lamb chops to the skillet and baste with the pan sauce for 1-2 minutes, turning once to coat both sides. Transfer chops to a serving platter.
- Pour remaining pan sauce over the chops. Finish with a pinch of fleur de sel on each chop and allow to rest for 3 minutes before serving.
Inspired by Aerin Zavory’s winning lamb chops. This is a plausible recreation, not the chef’s original recipe.