Lamb Chops With Garlic and Herbs

With paper towels, pat the lamb chops dry and place in a large bowl. In a small bowl, combine the salt, pepper, rosemary, olive oil, and balsamic. Rub all over the lamb. Let stand at room temperature for at least 30 minutes and up to 1 hour before cooking (or refrigerate for 1 day and let come to room temperature prior to cooking).

In a large, deep skillet (cast iron is great here), heat the canola oil over medium-high. Once it’s nice and hot, add the lamb chops in a single layer (don’t let the chops touch; cook in batches if needed). Sear for 3 to 4 minutes per side. Each side should be a nice, deep golden brown and the inside should be medium-rare (you do not want lamb chops medium or well-done or they will be tough and chewy). Remove the lamb to a plate. Let rest for 10 minutes.

Add the butter to the pan. Once it’s melted and sizzling, swirl to coat the pan, then add the garlic, mustard, and thyme. Stir and let cook until the thyme is lightly charred and everything smells ridiculously good. Spoon the sauce and sauteed garlic all over the top of the lamb. Enjoy hot.