Pan Seared Lamb Chops

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• 9 each bone-in lamb loin chops, about 1-inch thick
  Ingredient note

  Source: 8-9 bone-in lamb loin chops, about 1-inch thick; upper source range endpoint used for shopping.
• 2 teaspoons kosher salt adjust as needed
  Ingredient note

  Source: 2 teaspoons kosher salt adjust as needed
• 1 teaspoon freshly ground black pepper
  Ingredient note

  Source: 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil, for the pan
  Ingredient note

  Source: 2 tablespoons olive oil, for the pan
• 4 tablespoons salted butter
  Ingredient note

  Source: 4 tablespoons salted butter
• 4 cloves garlic minced
  Ingredient note

  Source: 4 cloves garlic minced
• 1 tablespoon chopped fresh rosemary
  Ingredient note

  Source: 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
  Ingredient note

  Source: 1 tablespoon chopped fresh thyme

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