From the handwritten recipe
Lamb Chops
Ingredients
- Lamb chops (quantity of your choice)
- Seasonings of your choice, to taste
- Butter, enough to coat the pan
Directions
- Pat the lamb chops dry with paper towels so the surfaces will sear rather than steam.
- Season both sides of the chops with your preferred seasonings. Let them rest for 10–15 minutes, as written on the original card.
- Heat a heavy skillet over medium to medium-high heat. Add enough butter to lightly coat the pan. When the butter foams, place the lamb chops in the skillet, leaving space between them. If the butter browns too quickly, lower the heat.
- Cook for approximately 3–5 minutes per side, turning once. Actual time depends on chop thickness, whether they are bone-in, and skillet temperature.
- Check the thickest portion with a meat thermometer, avoiding the bone. For whole-cut lamb, the USDA-recommended minimum temperature is 145°F (63°C), followed by at least 3 minutes of rest.
- Transfer the chops to a plate and rest for 5 minutes, as specified on the card, before serving.
Recipe notes
The original card reads: “Dry. Season. Rest 10–15 mins. Heat pan. Add butter. Cook 3–5 mins per side. Rest 5 mins.” It does not specify a number or thickness of chops, seasoning blend, or butter amount, so those remain flexible. Thinner chops may cook more quickly and thicker chops may require extra time; use internal temperature rather than timing alone.