Pan-Seared Lamb Chops With Garlic and Rosemary

Name: Pan-Seared Lamb Chops With Garlic and Rosemary
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 lamb chops (rack or loin), about 1 in thick; 2 tsp kosher salt; 1 tsp black pepper; 4 garlic cloves, 2 grated and 2 smashed; 1 tbsp finely chopped fresh rosemary, plus 2 sprigs; Zest of 1 lemon, then the lemon cut in wedges; 1/4 tsp red pepper flakes; 1 tbsp olive oil, plus 1 tbsp tallow or oil for the pan; 3 tbsp butter; Flaky salt for serving

September 25, 2026

Herb-crusted lamb chops in a cast iron skillet

Pasture-raised lamb needs very little help. A hot pan, salt, a little garlic and rosemary, and a thermometer are all it takes. Pull the chops out of the fridge 30 minutes before cooking so they sear evenly.

Prep: 35 min | Cook: 10 min | Makes: 4 servings

The Cut

Lamb rack chops or loin chops. Every Rivas Ranch package is single origin: one animal, never co-mingled.

Ingredients

8 lamb chops (rack or loin), about 1 in thick
2 tsp kosher salt
1 tsp black pepper
4 garlic cloves, 2 grated and 2 smashed
1 tbsp finely chopped fresh rosemary, plus 2 sprigs
Zest of 1 lemon, then the lemon cut in wedges
1/4 tsp red pepper flakes
1 tbsp olive oil, plus 1 tbsp tallow or oil for the pan
3 tbsp butter
Flaky salt for serving

Directions

Pat the chops dry. Mix the kosher salt, pepper, grated garlic, chopped rosemary, lemon zest, red pepper flakes and 1 tbsp olive oil into a paste and rub it on both sides. Let them sit at room temperature for 30 minutes, or refrigerate up to 8 hours.
Heat a cast-iron skillet over medium-high heat until very hot. Add the tallow.
Lay the chops in the pan without crowding. Sear 3 to 4 minutes until deeply browned, then flip. Stand them on the fat edge for 30 seconds to render it.
Add the butter, smashed garlic and rosemary sprigs. Tilt the pan and spoon the foaming butter over the chops for 2 to 3 minutes.
Check the thickest chop with an instant-read thermometer. USDA recommends 145°F with a 3-minute rest for lamb chops.
Rest the chops 3 to 5 minutes. Squeeze a lemon wedge into the pan butter, spoon it over the chops and finish with flaky salt.

Food Safety Note From April

Thin chops cook fast. Start checking the temperature after the first minute of basting. Safe internal temperatures in this recipe follow the USDA FSIS safe temperature chart.