These lamb loin chops are elevated with a wet rub of salt, garlic powder, smoked paprika, brown sugar, and olive oil then transferred to a skillet to sizzle and sear its way to a delicate crust that complements its tender interior.
In a medium bowl, combine salt, garlic powder, smoked paprika, brown sugar, and olive oil.
Using gloved hands, rub oil/spice mixture all over both sides of the lamb chops.
Heat vegetable oil in a heavy bottomed skillet over medium high heat until shimmering. Add lamb chops to the pan, cooking for 3 minutes on one side. Turn over and cook an additional 2 minutes.
Remove chops to plate to keep warm. Drain all but about 2 tablespoons of the oil from the pan. Over medium heat add butter, rosemary, and garlic to the pan. Stir to combine and cook for 1-2 minutes, or until butter melts.
Return lamb chops to the butter mixture in the pan, basting the tops of the chops with the drippings in the pan. Turn off the heat and turn the chops over, just to coat both sides. *The skillet will still be hot and the meat will continue to cook, so it’s important to turn off the heat.
Notes
Optionally remove your lamb from the refrigerator and allow to rest at room temperature for 30-45 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.
Lamb loin chops are considered safe to eat at 145F. I recommend cooking the loin chops to an internal temperature of 135F and allowing them to rest for 3-5 minutes. The temperature should rise around 10 degrees as it sits. An internal temperature of 145F will yield a medium-rare chop and 150F will yield medium.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.