Pan-Seared Lamb Chops with Anchovy Butter

Gather and prep all the ingredients.

Let the lamb chops sit out at room temperature while preparing the anchovy butter.

Make the anchovy butter. Combine the softened butter, anchovy paste, lemon juice, garlic, parsley and black pepper in a small bowl. Set that aside while searing the lamb chops.

MAKE AHEAD: The butter can be made ahead 1-2 days. Refrigerate until needed. If time allows, let thebutter sit at room temperature for 1 hour before serving.

Season the lamb chops with salt and black pepper.

Heat the olive oil in a heavy skillet such as cast iron over medium-high heat.

Place the lamb chops in the skillet and sear for 3-4 minutes.

Flip and sear for 2-3 minutes on the second side or until an instant-read thermometer reads 125 degrees which will be medium-rare and the perfect way to enjoy lamb chops.

Let the chops rest for 2-3 minutes. A small amount of carryover cooking may occur which will take the internal temperature up a degree or two but carryover cooking is more prevalent with larger cuts of meat.

Top the seared lamb chops with the butter while the chops are still nice and hot!

Combine butter, anchovy paste, lemon juice, garlic and parsley in a small bowl. Add black pepper to taste. Set aside.

Season lamb chops with salt and black pepper.

Heat olive oil over medium-high heat in a nonstick or cast iron skillet.

Place the lamb chops in the skillet and sear 3-4 minutes on the first side. Flip and sear 2-3 minutes on the second side or until an instant-read thermometer registers 125 degrees for medium-rare. Let rest 2-3 minutes.

Top with a dollop of anchovy butter while still nice and hot. Serve immediately.