Chuletas de cordero a la sartén

Ingredientes

• 8-9 bone-in lamb loin chops, about 1-inch thick
• 2 teaspoons kosher salt adjust as needed
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, for the pan
• 4 tablespoons salted butter
• 4 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme

Preparación

1. 1

   Let the lamb chops sit at room temperature for 20 minutes. Pat dry and season the lamb chops with salt and pepper on all sides.

2. 2

   Heat a large cast iron skillet or other heavy pan on medium-high heat until very hot. Add the olive oil and heat for a minute, then carefully place the lamb chops in the pan, leaving a little space between them.

3. 3

   Cook for 3-4 minutes until seared on the bottom side, then flip with tongs and cook another 3-4 minutes on the other side to sear.

4. 4

   Reduce the heat to medium-low and add the butter, garlic, rosemary and thyme. Spoon the melted butter, garlic, and herbs over the lamb chops while continuing to cook for about 5 more minutes or until the temperature on a digital meat thermometer inserted into the meaty part of the lamb chops reaches 125 degrees F for medium-rare. See notes for additional information about cooking temperatures and degrees of doneness.

5. 5

   Remove from the lamb chops from the heat, cover with a piece of foil, then let the meat rest for 10 minutes before serving.