Step 1

Take the chops out of the refrigerator about 30-45 minutes before cooking to let them warm up.

Step 2

Prepare the other ingredients so it's ready to go.

Step 3

Preheat the cast iron skillet over medium to medium-high heat and add olive oil.

Step 4

Pat each lamb chop with a paper towel and season with salt and pepper on both sides.

Step 5

Place lamb chops into the preheated skillet and let them sear for 3-5 minutes.

Step 6

Flip each chop over and cook another 3-5 minutes. While lamb chops are cooking add butter, garlic, and thyme. Once butter is melted, carefully shimmy the skillet to spread it all around.

Step 7

Use a spoon to baste each lamb chop with hot garlic butter.

Step 8

Take the internal temperature of the largest lamb chop and if it's reached your desired temperature, take them out of the skillet. Take the skillet off heat as well.

Step 9

Place lamb chops into a serving dish and loosely tent them with a sheet of foil. Let them rest for about 10 minutes.

Step 10

Combine juices that drained off while the lamb was resting with the flavorful butter in the pan and spoon this buttery mixture over the lamb chops when serving.

Step 11

Note that USDA recommend that lamb is cooked to 145°, that will be about medium-well temperature in lamb chops.

Step 12

Lamb rib chops (ones that look like lollipops) are better cooked to 130°. Loin chops (ones that look like T-bone) are better cooked a little more, about 135-140°.

Step 13

If you prefer other temperature: rare would be around 125°, medium-rare is around 130°, medium around 135-140°, and medium well is around 145°.