Ingredients:

  • 8 lamb loin chops (approx. 1.75 lbs, at least 1.25 inches thick)
  • 1 tsp kosher salt (1.5g)
  • 0.5 tsp coarse black pepper (1g)
  • 1 tsp dried rosemary (1g)
  • 0.5 tsp garlic powder (1.5g)
  • 0.5 tsp smoked paprika (1g)
  • 1 tbsp neutral oil (15ml)
  • 2 tbsp unsalted butter (30g)
  • 2 cloves fresh garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Pat the lamb loin chops bone-dry with paper towels to ensure a better sear. Combine the kosher salt, black pepper, dried rosemary, garlic powder, and smoked paprika in a small bowl.
  2. Coat all sides of the lamb chops generously with the dry rub. Let the chops sit at room temperature for 10 minutes to temper.
  3. Place a heavy-bottomed skillet over medium-high heat with one tablespoon of neutral oil. Use tongs to stand the lamb chops vertically on their fat-cap edges.
  4. Render the fat caps for 2–3 minutes until the fat turns golden-brown and crispy.
  5. Lay the chops flat in the pan. Sear for 3–4 minutes per side for medium-rare (internal temp of 130°F/54°C).
  6. During the final 2 minutes of cooking, add the butter, smashed garlic, and fresh thyme to the pan. Tilt the skillet and spoon the foaming aromatic butter over the chops repeatedly (basting).
  7. Transfer the chops to a warm plate and rest for 5 minutes. The internal temperature will rise to 135°F (57°C) through carryover cooking.