Ingredients:

  • 8 individual Lamb Loin Chops (thick cut)
  • 5 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Tbsp Fresh Rosemary, finely minced
  • 1 Tbsp Fresh Thyme leaves
  • 3 large cloves Garlic, minced
  • 2 Tbsp Extra Virgin Olive Oil (for rub)
  • 1 Tbsp High-Heat Cooking Oil (e.g., grapeseed or canola)
  • 1 Tbsp Unsalted Butter (optional, for basting)

Instructions:

  1. Preheat the oven to 200°C (400°F). Set an oven rack in the middle position. Thoroughly pat the lamb chops dry with paper towels—this is vital for achieving a proper sear. In a small bowl, combine minced rosemary, thyme, garlic, 2 Tbsp olive oil, 1 teaspoon of Kosher salt, and pepper to form a thick paste. Generously coat the lamb chops on all sides with this herb rub.
  2. Place an oven-safe skillet (cast iron recommended) over high heat. Add the high-heat cooking oil and let it become shimmering hot. Gently place the lamb chops into the hot pan (work in batches if necessary) and sear undisturbed for 2 minutes until a deep brown crust forms. Flip the chops and sear for an additional 1 to 2 minutes. If using butter, add it and quickly baste the chops for the final 30 seconds of searing.
  3. Immediately transfer the hot skillet into the preheated 200°C (400°F) oven. Roast for 6 to 10 minutes. Use an instant-read thermometer inserted into the thickest part (avoiding the bone). Remove the chops when they reach 54–57°C (130–135°F) for the recommended medium-rare.
  4. Remove the skillet from the oven and transfer the chops to a clean cutting board or plate. Tent loosely with foil. Allow the lamb to rest for a minimum of 5 minutes; this is a crucial step for succulence. Season lightly with the remaining 1/2 tsp salt (if needed) and serve immediately. These fast Oven Baked Lamb Chops are best served after a complete rest.