Ingredients:

  • 4 Lamb Shoulder Chops (approx. 200–225g / 7–8 oz each), thick-cut
  • 1 tbsp (15 mL) Olive Oil, high-smoke point
  • 5 tsp (7.5 g) Coarse Sea Salt
  • 1 tsp (5 g) Freshly Ground Black Pepper
  • 4 tbsp (56 g) Unsalted Butter, cut into four pieces
  • 4 cloves Garlic, peeled and lightly smashed
  • 3 sprigs Fresh Rosemary
  • 2 sprigs Fresh Thyme (optional)

Instructions:

  1. Remove the lamb chops from the refrigerator 20–30 minutes before cooking. Pat them aggressively dry with kitchen paper—this is crucial for a great crust.
  2. In a small bowl, combine the salt and pepper. Rub the chops all over with the olive oil, then generously season both sides and the edges with the salt and pepper mixture.
  3. Place a heavy-bottomed pan or skillet over medium-high heat. Allow the pan to heat for 3–4 minutes until it is screaming hot.
  4. Lay the chops carefully into the hot, dry pan. Sear undisturbed for 3–4 minutes until a deep brown, crispy crust forms. Work in batches if necessary to avoid crowding the pan.
  5. Turn the chops and sear the second side for another 3 minutes. Reduce the heat slightly to medium.
  6. Push the chops slightly to one side and drop in the smashed garlic, rosemary, thyme (if using), and butter pieces. Swirl the pan as the butter melts.
  7. As soon as the butter foams, tilt the pan slightly and use a basting spoon to scoop up the sizzling butter mixture. Continuously pour the foaming butter over the top of the chops for 2–3 minutes until the internal temperature reaches 55–63°C (130–145°F).
  8. Once the desired temperature is reached, immediately transfer the chops to a clean cutting board.
  9. Tent the chops loosely with foil and allow them to rest for a minimum of 8–10 minutes. Serve whole or sliced, drizzling any accumulated resting juices over the top.