Ingredients:

  • 8 lamb rib chops (approx. 1-inch thick, about 1.5 lbs)
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tbsp Avocado oil
  • 3 tbsp unsalted high-quality butter
  • 5 cloves garlic, smashed and peeled
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme

Instructions:

  1. Remove the lamb from the fridge 20 minutes before you plan to cook. Note: Cold meat in a hot pan causes the muscle fibers to seize, resulting in tough lamb.
  2. Pat the meat extremely dry with paper towels. Until the surface feels like parchment paper.
  3. Season all sides of the chops aggressively with 1.5 tsp salt and 1 tsp pepper.
  4. Heat your 12 inch cast iron skillet over medium high heat with 1 tbsp avocado oil until the oil is shimmering and just beginning to smoke.
  5. Use tongs to stand the chops on their fat cap edges. Press them down for 2 minutes until the fat is golden and crispy.
  6. Lay the chops flat. Sear for 2-3 minutes until a deep brown crust forms. Do not move them!
  7. Flip the chops. Immediately add 3 tbsp butter, smashed garlic, rosemary, and thyme.
  8. Tilt the pan and spoon the foaming butter over the chops continuously for 2-3 minutes.
  9. Check for an internal temp of 54°C (130°F) using a digital thermometer.
  10. Remove from the pan and rest on a warm plate for 5 minutes until the juices redistribute.