Lamb Chops Recipe

In a large bowl, whisk together 3 tablespoons of olive oil with the remaining lamb chop marinade ingredients: lemon juice, crushed garlic, rosemary, thyme, oregano, salt, and pepper. Add the lamb chops. Turn them to coat in marinade and press the marinade into the chops. Cover with plastic and marinate at room temperature for 30-60 minutes. (For even juicier lamb chops, marinate them in the refrigerator for up to 24 hours, but let them sit at room temperature for 30 minutes before cooking.)

Preheat the oven to 375 degrees F (190 degrees C).

Heat a tablespoon of olive oil in a large cast iron grill pan or large cast iron skillet over medium-high heat for about 2 minutes, until screaming hot and shimmering. Add the lamb chops in a single layer, fat side down. Sear for 2 minutes, until browned on the bottom, then flip and sear for 2 more minutes until browned on the other side. If making 8 lamb chops as written, you’ll need to do a batch of 4 on the stovetop and then the oven (below), then repeat stovetop and oven with the remaining 4.

Immediately transfer the skillet to the preheated oven. Roast lamb chops for about 2-5 minutes for medium-rare to medium doneness, or about 5-8 minutes for medium-well to well done. (However, cooking above medium is not recommended, as it may taste gamey.)

Remove lamb chops from the oven and transfer to a plate (do not let them sit in the pan or they will overcook).

Repeat the sear and oven combination with the remaining lamb chops. (It’s best to wipe out the pan in between batches.)

Tent with foil and rest for 5 minutes per serving. (Temperature will rise an additional 5-10 degrees.)