• Place lamb chops into a sealable bag or container. Add olive oil, garlic, and rosemary and refrigerate for at least 6 hrs. Overnight is preferred.
• Remove the lamb chops from the refrigerator and allow to sit at room temperature for 30 minutes to 1 hour prior to cooking. Make the rosemary compound butter and season the chops with salt and pepper during this time.
• Heat a cast iron skillet on medium to high heat for 4-5 minutes. Preheat the oven to 400 degrees F.
• Remove the garlic from the lamb chops and place them in the cast iron skillet. Do not turn over or move the chops for 4-5 minutes. Then check and see if they have a nice brown sear, if they do then flip them over and sear for another 4-5 minutes.
• Place a thermometer into the center of the meat near the bone. If the lamb is not at your desired temperature (see note below) then place the cast iron pan into the preheated oven. Check the internal temperature often and once your desired temperature is reached remove the skillet from the oven and top the lamb chops with a dollop of compound butter.

Rosemary Compound Butter

• Place fresh rosemary and coarse salt into a mortar and pestle and grind for a couple of minutes. This releases the oils from the rosemary and the salt will make a powder. If you don't own a mortar and pestle, then simply add the salt and rosemary to the butter. Mix well.