Making lamb chops might seem like a task for a skilled chef, but you can easily make them at home in a few simple steps. It all starts with a savory garlic rub, tender chops, and a flavorful white wine reduction with butter, garlic, and shallots.
Preheat oven-proof skillet on stovetop on low for several minutes until hot.
Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
Increase skillet heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the pan. Sear first side of chops undisturbed for 2-3 minutes. Turn over and sear the other side for 2-3 minutes.
Remove lamb chops from pan to a plate.
Turn heat down to medium. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low boil. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
TIP: Be careful! White wine can cause flare ups if the flame is too high. Stick with medium heat.
Place chops back into white wine reduction in skillet. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, then place in preheated oven, uncovered, for 10-12 minutes.
Remove from oven and let rest 10 minutes.
Notes
Make sure you remove your lamb chops from the refrigerator about 30 minutes before cooking. Letting your lamb reach room temperature allows the meat to relax, compared to when it's cold, it tenses up. Lamb is a meat that cooks quickly and can dry out easily, therefore it's best to have it at room temperature so that it evenly cooks.
If you used a cast iron pan, the heat from the pan is enough for the rest stage. If you used a baking pan, lightly tent the chops with foil during the rest.
Massaging the rub into the meat also tenderizes and loosens up the meat.