Ingredients
8 lamb chops
1 tsp ghee (or butter/olive oil)
2 tbsp grass fed butter
4 cloves garlic, chopped
few large pinches of salt and pepper
5 sprigs fresh rosemary or 1 tbsp dried rosemary
1 tsp dried sage
1/2 tsp dried thyme
*lamb pairs well with a variety of herbs, if you’re missing 1 or 2, use what you have on hand!
Instructions
Pull out lamb from the fridge and let it sit on the counter for 15-30 minutes to bring to room temp
Sprinkle salt and pepper onto the lamb
Add ghee (or other oil) to high heat in a large skillet
Once hot, add lamb and cook for 4 minutes
Flip lamb, add herbs, and cook for another 4 minutes
The lamb is cooked through when you press your spatula on the lamb and clear/brown juices are released. If pink or red blood is released, cook for another 2 minutes. The smaller lamb chops cook faster than the larger ones.
Once cooked, bring the heat to a low simmer and add lamb chops to a plate to rest.
Add butter and garlic to the pan and cook until fragrant.
Pour butter over lamb chops and serve!
- Prep Time: 20 min
- Cook Time: 10 min