Pan-Seared Lamb Loin Chops with Anchovy-Rosemary Pan Sauce

Steps

1. Step 1

   Take the lamb chops out of the fridge, pat them very dry with paper towels, and season both sides generously with salt and pepper. Let them sit at room temperature while you make the beans.

   20 min, hands-off

   • 8 lamb loin chops (about 2 lb total, 1 to 1 1/4 inches thick)
   • kosher salt
   • freshly ground black pepper
2. Step 2

   In a medium saucepan or small skillet over medium heat, warm the olive oil and cook the sliced garlic until fragrant and just barely golden, about 1 minute. Add the beans and water, and simmer for 5 minutes.

   7 min

   • 2 tbsp olive oil
   • 2 cloves garlic
   • 2 cans cannellini beans (15 oz each)
   • 1/2 cup water or chicken broth
3. Step 3

   Smash about half the beans against the side of the pan with a fork or potato masher, leaving the rest whole, so you get a creamy, spoonable mixture. Stir in the lemon juice and season well with salt and pepper. Cover and set aside off the heat.

   3 min

   • 1 tbsp lemon juice
   • kosher salt and black pepper
4. Step 4

   Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes. Add the olive oil and swirl to coat. Lay in the chops (work in two batches if they don't fit without touching) and sear without moving them until deeply browned, 3 to 4 minutes.

   7 min

   • 8 lamb loin chops (about 2 lb total, 1 to 1 1/4 inches thick)
   • 1 tbsp olive oil
5. Step 5

   Flip and sear the second side 2 to 4 minutes more, until an instant-read thermometer in the thickest part reads 130°F for medium-rare. Transfer the chops to a plate or board and let them rest while you make the sauce.

   4 min

6. Step 6

   Pour off all but about 1 tablespoon of fat from the skillet and set it over medium heat. Add the anchovies, garlic and rosemary and cook, mashing the anchovies with a wooden spoon until they dissolve, about 1 minute.

   2 min

   • 4 anchovy fillets packed in oil
   • 3 cloves garlic
   • 2 tsp fresh rosemary
7. Step 7

   Pour in the wine and scrape up the browned bits from the bottom of the pan. Let it bubble until reduced by about half, 2 minutes. Add the broth and simmer until the sauce reduces to about 1/2 cup, 3 to 4 minutes.

   6 min

   • 1/2 cup dry white wine
   • 1/2 cup chicken broth
8. Step 8

   Turn the heat to low and whisk in the cold butter a few cubes at a time until the sauce is glossy and slightly thickened. Whisk in the lemon juice and any juices that collected under the resting chops. Taste and add salt only if needed — the anchovies are salty.

   3 min

   • 3 tbsp cold unsalted butter
   • 1 tsp lemon juice
9. Step 9

   Spoon the smashed beans onto plates, set 2 chops on each, and spoon the pan sauce over the top.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026