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Remove the lamb chops from the refrigerator about 1 hour before searing to allow them to return to room temp.
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Heat olive oil in a large, cast iron skillet on medium high.
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Once oil is hot, add in the lamb chops.
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Allow the chops to sear for 5 minutes. Do not move the chops around.
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Flip the chops over
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Add in the butter, garlic cloves from the marinade, and rosemary sprigs to the skillet.
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When the butter melts, baste the chops with the butter.
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Continue searing for mins or until a meat thermometer registers 145°F (or cook to your prefer level of doneness)
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Remove chops to a plate to keep warm and rest.