Pan-Roasted Bistro Lamb Chops with Castelvetrano Olives, Melted Shallots & Mint-Meyer Lemon Pistou

Instructions

1. 1

   Pat 8 French-trimmed lamb rib chops completely dry with paper towels. Season generously on all sides, including the fat caps, with 1 1/4 tsp kosher salt and 1/2 tsp freshly cracked black pepper. Let them rest on a plate at room temperature to take the chill off before searing.

   10 min

   Tip: Never throw cold lamb into a blazing pan; giving it a few minutes to temper ensures an even, rosy medium-rare center rather than a gray band.

2. 2

   While the chops temper, stir together the pistou: in a small bowl, combine 1/2 cup fresh mint leaves, 1/2 cup flat-leaf parsley leaves, 3 tbsp shelled pistachios, 1/4 cup extra-virgin olive oil, 1 tsp Meyer lemon zest, 1 tbsp Meyer lemon juice, remaining 1/4 tsp kosher salt, and a pinch of freshly cracked black pepper. Stir gently, taste, and set aside at room temperature.

   8 min

   Tip: Chop the herbs with a very sharp chef's knife so you slice rather than bruise them, keeping the sauce electric green and lively.

3. 3

   Heat a 12-inch heavy cast-iron skillet over medium-high heat until faintly smoking. Add 2 tbsp olive oil. Using kitchen tongs, hold the lamb chops upright on their fat caps in the pan for 2 minutes to render and crisp the golden fat band. Turn the chops flat and sear undisturbed for 3 minutes until a mahogany crust forms, then flip.

   6 min

   Tip: Rendering the fat caps first perfumes the entire pan with rich lamb essence and keeps the chops from buckling as they cook.

4. 4

   Immediately reduce the heat to medium and drop in 3 tbsp unsalted cultured butter, 4 garlic cloves, 5 fresh thyme sprigs, and 1 fresh rosemary sprig. As the butter foams and browns nutty, tilt the pan slightly toward you and use a large spoon to baste the foaming herb butter continuously over the lamb chops for about 2 to 3 minutes, until an instant-read thermometer reads 125°F to 130°F for medium-rare.

   4 min

   Tip: This classic arrosé basting method cooks the chops gently from the radiant top heat while infusing the meat with browned butter and aromatics.

5. 5

   Transfer the chops to a warm platter to rest for 5 minutes. Pour off all but 2 tablespoons of fat from the skillet, leaving the browned bits (fonds) behind. Return the pan to medium heat, toss in 3 large shallots and 3/4 cup Castelvetrano olives, and sauté for 2 to 3 minutes until softened and fragrant. Deglaze the pan with 1/3 cup dry white wine and the remaining 1 tbsp Meyer lemon juice, scraping up any caramelized bits, and simmer until reduced by half into a glossy, loose pan sauce.

   5 min

   Tip: Castelvetrano olives are naturally buttery and sweet; gently warming them in the pan drippings releases their brine to temper the shallot sweetness.

6. 6

   Pour any accumulated resting juices from the lamb platter back into the pan sauce and stir to emulsify. Spoon the warm melted shallots, burst olives, and pan jus across a serving platter. Arrange the lamb chops over top, spoon dollops of the bright mint-Meyer lemon pistou directly onto the chops, and finish with a sprinkle of 1/2 tsp flaky sea salt.

   3 min

   Tip: Serve immediately while the lamb is warm and the pistou remains brisk and fresh. Pair with crusty sourdough or baby roasted fingerlings.