Pan-Seared Lamb Chops with Rosemary and Mint Yogurt
Thick lamb loin chops seared in a hot skillet with rosemary and lemon zest, basted with butter and served with a cool mint yogurt sauce. Elegant, fast and ready in 25 minutes.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
Lamb loin chops cook as quickly as a steak, so a hot pan and a short butter baste are all you need. Pull them at 130°F for medium-rare, or 140°F for medium; the temperature rises a few degrees as they rest. Pair with roasted potatoes or a simple green salad.
Method
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Take the chops out of the fridge before cooking. Pat them dry and season both sides with 1 teaspoon of the salt and the pepper.
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Stir the yogurt, mint, lemon juice, extra-virgin olive oil and remaining 1/2 teaspoon salt together in a small bowl. Chill until serving.
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Heat the olive oil in a large heavy skillet over medium-high heat until it just begins to smoke.
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Sear the chops for without moving them, until deeply browned. Flip and sear for more.
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Reduce the heat to medium. Add the butter, garlic and rosemary. Tilt the pan and spoon the foaming butter over the chops for , until they reach 130°F (54°C) for medium-rare.
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Transfer the chops to a plate, sprinkle with the lemon zest and rest for .
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Serve with the mint yogurt and lemon wedges.
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