• 2 pounds lamb chops – cut ¾” thick, 4 pieces
• kosher salt – for seasoning
• black pepper – for seasoning
• 1 tablespoon minced garlic –
• 2 teaspoons Italian seasoning –
• 4 tablespoons butter –
• ¼ cup 60 ml extra-virgin olive oil, divided –
• Season both sides of the lamb chop generously with salt and pepper.
• Combine garlic, rosemary, thyme, parsley, and 2 tablespoons olive oil in a small bowl.
• Rub the paste on both sides of the lamb chops and let them marinate for at least 30 minutes at room temperature.
• Heat a large 12-inch frying pan over medium-high heat. Add 2 tablespoons olive oil, once hot add in the lamb chops.
• Sear until the surface is browned, about 2 to 3 minutes.
• Flip and cook until meat reaches an internal temperature of 125°F (51°C) medium-rare, or 135°F (57°C) for medium, about 3 to 4 minutes.
• Rest lamb chops for 10 minutes before serving.
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