Pan Seared Baby Lamb Chops

Directions

1. Remove the lamb chops from the refrigerator at least 15 minutes before cooking. Season the lamb chops with kosher salt on both sides.
2. Heat a tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
3. Once the skillet is hot, add the lamb chops in a single layer, without crowding the pan. Scatter the garlic around the meat.
4. Cook, without moving them, for two minutes. Flip the lamb chops and continue cooking until medium rare, another 2 minutes.
5. Add the butter.
6. Using a large spoon, tilt the pan to create a pool of butter on one side, then baste the lamb chops, continuously pouring the butter over them for about 1 minute.
7. Remove the chops from the pan and let the meat rest for a few minutes before serving. Drizzle the chops with the butter from the pan and finish with flaky sea salt and chopped parsley. Serve hot.