Pan-Seared Lamb Chops

Source: SpoonForkBacon

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 4

Total time: 1 hour, 45 minutes

INGREDIENTS

• 4 Tbs olive oil, divided
• 2 tsp rosemary, minced
• 2 tsp thyme, minced
• 1 tsp cumin
• 1 tsp salt
• ½ tsp black pepper
• 8 lamb chops 
• 4 Tbs butter
• 4 cloves garlic, minced, divided

DIRECTIONS

• In a small bowl, whisk together 3 Tbs oil, rosemary, thyme, cumin, salt, and pepper.
• In a baking dish, toss the lamb chops with the oil mixture until evenly coated.
• Cover and refrigerate for 1 hour, then let them sit at room temperature for 15 minutes before cooking.
• In a large skillet, sautee 1 minced garlic clove with 1 Tbs oil over medium-high heat.
• Add the lamb chops and sear them on both sides, then lower the heat to medium and continue to cook until the internal temperature reads 135 degrees F, 2 to 3 minutes longer.
• Transfer the chops to a plate and let them rest.
• Meanwhile, clean out the skillet, then melt the butter, and saute the remaining garlic until toasted.
• Return the chops to the skillet and spoon the garlic butter them. 
• Transfer the chops to a serving platter. Top with more garlic butter and fresh thyme, then serve!

I’d love to know what changes you would make to this recipe, if any! Please comment below!