Dad insisted we make these again this year because they turn out so incredibly tender. Only 4 ingredients for restaurant quality flavor right at home.

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When you’re ready to cook, heat a large heavy skillet (cast iron works best) over medium-high heat until very hot. Add the remaining 1 tablespoon olive oil and swirl to coat the bottom of the pan.
Place the lamb chops in the hot pan in a single layer without crowding. You should hear a good sizzle when they hit the skillet. Do not move them for the first 2–3 minutes so a deep brown crust can form.
Flip the chops and sear the second side for another 2–4 minutes, depending on thickness and how done you like them. For juicy pink centers (medium-rare), aim for an internal temperature of about 130–135°F; for medium, 135–140°F.
As they cook, spoon some of the garlicky rosemary oil and pan juices over the tops of the chops for extra flavor. The garlic will soften and turn lightly golden in the oil—watch closely so it doesn’t burn.
Transfer the lamb chops to a warm plate and pour any remaining pan juices over the top. Let them rest for 5 minutes so the juices redistribute and the meat stays incredibly tender.
Serve the lamb chops on a white plate or platter, spooning those savory brown juices over the meat. Sprinkle with a little extra chopped fresh rosemary and minced garlic from the pan for a beautiful, restaurant-style finish.

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