Tasty pan seared lamb shoulder chops are a delicious and wonderfully versatile main that pairs amazingly with any cuisine or side dish! Show off your culinary skills with this simple, but absolutely delicious main dish!
1tablespoonbutter(high fat European butter is best)
To start, place a large skillet or non-stick sauté pan on medium-high heat and add olive oil. While waiting for the olive oil to come to a shimmer, pat your lamb chops dry with paper towels and season them well with the lamb rub.
Once the oil is hot, almost to the point of smoking, carefully place your seasoned lamb chops in the pan. In order to avoid crowding the pan, you can cook the chops in batches. Sear the first side of the lamb for 5 minutes, then flip and sear the other side for an additional 4-5 minutes.
Once you have a nice golden brown crust on both sides of the lamb, add the butter and garlic to the pan. If using the optional fresh herbs, add those to the pan as well.
1 tablespoon butter, 2 garlic cloves, fresh herbs
Using a large spoon, ladle the melted butter over the lamb chops (also known as 'basting' or 'arosser') until they reach 125°F (52°C) for medium-rare or your desired temperature. (*see note).
Once the chops have reached the doneness you prefer, place them on a cutting board or large plate and loosely drape aluminum foil over the top. Allow them to rest for 5-7 minutes before serving.