Ingredients
8 lamb chops (about 2 pounds)
4 tablespoons grass-fed butter
1 1/2 tablespoons fresh rosemary, finely chopped
2 garlic cloves, minced
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup optional olive oil (for searing alternate fat)
Instructions
Pat lamb chops dry with paper towels
Heat a cast iron skillet over high heat for 3-4 minutes
Sear chops 3-4 minutes per side until golden-brown crust forms
Transfer to oven at 400°F (200°C) and cook 5-6 minutes for medium-rare
In skillet, melt butter with rosemary, garlic, salt, and pepper
Brush herb butter onto cooked chops immediately before serving
Rest chops 5 minutes before plating
Notes
Use fresh rosemary for optimal flavor; frozen sprigs work in a pinch
For halal alternative to butter: substitute with ghee
Let lamb chops rest on a wire rack to maintain juiciness
Serve with roasted vegetables or a green salad for full meal
Store unused rosemary butter in an airtight container up to 1 week
- Prep Time: 10
- Cook Time: 12
- Category: Meals
- Method: Searing
- Cuisine: Mediterranean
- Diet: Low Carb, Keto-friendly
Nutrition
- Serving Size: 2 lamb chops
- Calories: 425
- Sugar: 0g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg