Prepare Marinade

In a small bowl add olive oil. Prepare herbs by chopping to a medium texture and add to olive oil. I have found using this mezzaluna chopper set works wonders. The double blade with handles on each side make it easy to rock back and fourth on the cutting board chopping herbs to perfection.

Press garlic and add to olive oil mixture and finally add fresh ground pepper. Stir all ingredients together and set aside. There will be extra marinade so if you’re making anywhere from four to six lamb chops you should have plenty.

Marinade Lamb Chops

Place lamb chops on a plate and spoon marinade on tops and bottoms of chops. Sprinkle with a pinch or two of kosher salt. Cover (if desired) and let meat rest for at least 1 hour on the counter to get to room temperature.

While the meat is marinating prepare side dishes like potatoes and a vegetable. For this dish I made roasted rosemary baby new potatoes and glazed carrots (recipes to come).

Pan Sear Lamb Chops

After the meat has reached room temperature place skillet on stovetop and turn heat to medium/medium high. You want to start with a hot skillet. By doing so this will give the chops a nice crust.

Before placing lamb chops in hot skillet scrape off some of the herbs, especially the garlic, then gently place lamb chops into hot pan and cook for about 4 minutes then flip and continue cooking chops until internal temperature reaches to around 125 degrees Fahrenheit.

Tip: Internal temperatures of meat of 120 degrees Fahrenheit is considered rare, 125 degrees F is medium rare, 130 degrees F is medium and 145 degrees F is well done. It’s best to use an instant read thermometer to get the desired doneness.

I will usually remove the lamb chops from the skillet when they become around 125 degrees Fahrenheit and finishing cooking them in the oven. So, with that said, once the chops reach 125 degrees Fahrenheit move them to a baking pan covered with foil and place in the oven on the middle rack and broil for about 2-3 minutes or until internal temperature reaches 128-130 degrees Fahrenheit or desired temperature. Allow lamb chops to rest on plate covered with foil while making rosemary herb gravy.

Making Gravy

Place about 1 cup beef broth in a large glass and add flour. Whisk until ingredients are combined and without lumps. Pour mixture into warm skillet adding herbs, salt and pepper to taste and cook over medium heat. The mixture will quickly become thickened so slowly add remaining broth while whisking and cooking over heat until desired gravy thickness is achieved.

Serve and enjoy!