Lamb Chops with Garlic-Rosemary Pan Sauce

Prep the Lamb

1. Take the lamb chops out of the fridge 20 minutes before cooking to bring them to room temperature.
2. Pat the chops completely dry with kitchen paper and season generously on all sides with sea salt and cracked black pepper.

Sear the Cutlets

1. Heat the olive oil in a heavy stainless-steel or cast-iron skillet over medium-high heat until shimmering.
2. Place the chops in the pan and sear undisturbed for 3 to 4 minutes until a deep golden crust forms.
3. Flip the chops and cook for an additional 2 to 3 minutes for a juicy medium-rare finish. Use tongs to briefly stand the chops on their fat caps for 1 minute to render and crisp the edges.
4. Transfer the lamb chops to a warm plate, tent loosely with foil, and let them rest while you make the sauce.

Build the Pan Sauce

1. Pour off any excess rendered oil from the skillet, leaving about a tablespoon behind. Lower the heat to medium.
2. Toss in the crushed garlic cloves and fresh rosemary sprigs, stirring for 30 to 45 seconds until fragrant.
3. Pour in the red wine, scraping up all the browned bits (fond) stuck to the bottom of the pan with a wooden spoon. Simmer until the wine reduces by half, about 2 minutes.
4. Pour in the stock and let the liquid bubble vigorously for 3 to 4 minutes until it thickens slightly into a glossy reduction.
5. Remove the pan from the heat. Whisk in the chilled cubes of butter one piece at a time until the sauce is velvety, glossy, and emulsified. Season with a tiny pinch of salt and pepper if needed.

Plate & Serve

1. Arrange the rested lamb chops on serving plates.
2. Spoon the rich garlic-rosemary pan sauce generously over the meat, topping with the softened garlic and a sprig of rosemary.