Ingredients:

  • 4-6 lamb chops (loin or rib chops, about 1-inch thick) (Approximately 500-750g total)
  • 2 tablespoons olive oil (30ml)
  • 1 tablespoon unsalted butter (15g)
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced (Approximately 6g)
  • 2 tablespoons fresh rosemary, finely chopped (Approximately 10g)
  • 1 tablespoon fresh thyme leaves, finely chopped (Approximately 5g)
  • 1 tablespoon Dijon mustard (15ml)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon red pepper flakes (optional) (Approximately 0.5g)

Instructions:

  1. Pat the lamb chops dry with paper towels and season generously with salt and pepper.
  2. In a small bowl, combine minced garlic, chopped rosemary, chopped thyme, Dijon mustard, olive oil, and red pepper flakes (if using). Mix well to make the rosemary-garlic crust.
  3. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add the lamb chops to the skillet, ensuring they are not overcrowded. Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness.
  4. Spread the rosemary-garlic crust evenly over the seared lamb chops. Reduce heat to medium and cook for another 1-2 minutes per side, or until the crust is fragrant and golden brown and the lamb reaches desired internal temperature.
  5. Remove the lamb chops from the skillet and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.