Herb-Roasted Lamb Chops

Mix 4 large garlic cloves, finely grated, 1 Tbsp. fresh thyme leaves, lightly crushed, 1 Tbsp. fresh rosemary leaves, lightly crushed, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and 1 Tbsp. extra-virgin olive oil in a large bowl. Add 6 1¼"-thick lamb loin chops and turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour.

Place rack in middle of oven and preheat to 400°. Heat remaining 1 Tbsp. olive oil in large cast-iron skillet on the stovetop over medium-high. Cook lamb chops in a single layer until browned on the first side (don’t crowd pan), 3–4 minutes. Turn lamb chops and cook to brown the second side, 3–4 minutes more. Transfer pan to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare (130° on an instant-read meat thermometer). Transfer lamb to platter, cover and let rest 5 minutes. Editor’s note: This recipe for lamb chops was first printed in our February 2009 issue. Head this way for more of our best holiday dinner ideas →