Ingredients:

  • 4 lamb loin chops (about 6-8 ounces each; 170-225 grams)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (28 g) unsalted butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary or thyme, chopped (optional)
  • 1/2 cup (120 ml) red wine (optional)
  • 1/2 cup (120 ml) lamb or beef stock (optional)
  • 1 teaspoon Dijon mustard (optional)

Instructions:

  1. Trim excess fat from the lamb chops and season generously with salt and black pepper.
  2. Heat the olive oil in a heavy-bottomed skillet over medium-high heat. Add the lamb chops and sear for 3-4 minutes on each side until browned.
  3. Reduce heat to medium, add butter and minced garlic to the pan. Use a spoon to baste the lamb chops with the melted butter and garlic for an additional 2-3 minutes.
  4. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare. Remove the lamb from the skillet and let rest for 5-10 minutes.
  5. Add red wine to the skillet, scraping up the browned bits from the bottom. Stir in the stock and Dijon mustard, then reduce the sauce by half until slightly thickened.
  6. Slice the lamb noisette if desired and serve with the sauce drizzled on top.