Herb-Crusted Pan-Seared Lamb Chop

A succulent lamb chop seasoned with fresh herbs and garlic, pan-seared to perfection, and finished with a zesty lemon butter sauce. This dish balances rich flavors with a bright, refreshing finish.

Steps

1. Pat the lamb chop dry and season generously with salt and black pepper. 2. In a small bowl, mix chopped rosemary, thyme, and minced garlic. 3. Rub the herb mixture evenly onto both sides of the lamb chop. 4. Heat olive oil in a skillet over medium-high heat until shimmering. 5. Add the lamb chop and cook for 3-4 minutes on each side for medium-rare, adjusting the time if needed. 6. Reduce heat to low, add butter and lemon juice to the pan, and spoon the sauce over the lamb while cooking for an additional 1 minute. 7. Remove the lamb from the pan and let rest for 5 minutes before serving.

1 lamb loin chop (about 6 oz) 1 tsp fresh rosemary, chopped 1 tsp fresh thyme, chopped 1 garlic clove, minced Salt and black pepper to taste 1 tbsp olive oil 1 tbsp unsalted butter Juice of 1/2 lemon