Ruth’s Chris Lamb Chops Recipe (Homemade)
Thick lamb rib chops seared in a hot skillet, basted with garlic, rosemary, thyme, and butter, then finished in the oven to 145°F. A squeeze of lemon and fresh mint brighten the rich pan sauce.
Equipment
- 1 12-inch cast-iron or oven-safe stainless steel skillet |
- 1 Instant-read thermometer
- 1 Tongs
- 1 Large metal spoon | for basting
- 1 Paper towels
- 1 Large plate or cutting board | for resting
Ingredients
- 8 lamb rib chops about 1 inch thick, or loin chops of the same thickness (2 lb / 907 g total)
- 2 tsp kosher salt (6 g)
- 1 tsp freshly ground black pepper (2 g)
- 2 tbsp olive oil divided (30 ml)
- 4 cloves garlic smashed and peeled (20 g)
- 3 sprigs fresh rosemary (3 g)
- 4 sprigs fresh thyme (2 g)
- 4 tbsp unsalted butter cut into 4 pieces (57 g)
- 2 tbsp fresh mint chopped (4 g)
- 1 tbsp fresh lemon juice from about half a lemon (15 ml)
Instructions
Pat the Chops Dry and Season:
- Set the chops on a plate and leave them on the counter for 30 minutes so the centers cook evenly. Pat both sides dry with paper towels until the surface feels tacky, because wet meat steams and won't brown. Season all over with the 2 tsp (6 g) kosher salt and 1 tsp (2 g) black pepper, including the fat edge. Heat the oven to 400°F (200°C) while you wait.
Sear in a Hot Skillet:
- Heat the 12-inch skillet over medium-high for 3 to 4 minutes, then add 1 tbsp (15 ml) olive oil. When the oil shimmers and gives off the first thin wisp of smoke, lay in 4 chops with space between them. You should hear a loud, steady sizzle. Sear 3 minutes per side without moving them, until the crust is deep golden brown, then move them to a plate and repeat with the remaining 1 tbsp (15 ml) oil and 4 chops.
Add Garlic, Herbs, and Butter:
- Return all 8 chops to the skillet and lower the heat to medium. Add the garlic, rosemary, thyme, and butter. The butter should foam right away and smell nutty within about 30 seconds. Tilt the pan and spoon the foaming butter over the chops for 1 to 2 minutes so the herb flavor coats the crust.
Finish in the Oven to 145°F (63°C):
- Slide the skillet into the 400°F (200°C) oven for 4 to 6 minutes. Start checking at 4 minutes by pushing the thermometer into the side of the thickest chop, away from the bone. Pull the pan once it reads 145°F (63°C). The butter will look darker and the garlic should be golden, not black.
Rest for at Least 3 Minutes and Finish with Mint:
- Move the chops to a plate or board and rest them 3 to 5 minutes so the juices settle back into the meat. Stir the lemon juice into the warm butter left in the skillet; it will hiss briefly. Spoon that sauce over the chops and scatter the chopped mint on top just before serving, so it stays green and fresh.