How to Cook Lamb Chops
Cooking lamb chops on the stovetop couldn't be easier!

Marinate the lamb chops in a mixture of herbs, garlic, olive oil, salt and pepper.
Sear the chops on high heat on the stovetop until browned on both sides.
If you have thick double-rib chops and you would like them more well done, cover the pan, lower the heat to warm, or put them in the oven for a few minutes.
Rest the lamb chops for 3 to 5 minutes before serving.

Why Marinate Lamb Chops?
Marinating the chops ahead of time serves two purposes. It's an excellent way to pre-salt the meat, which helps the chops retain moisture while they cook. Marinating with herbs and garlic gives the lamb extra flavor.

The marinade in this recipe includes fresh rosemary, salt and pepper, garlic, and olive oil. You could easily substitute other herbs or seasonings if you'd like, such as thyme or herbes de Provence.

Marinate the lamb chops for at least 30 minutes, or up to 24 hours. If you're working with double rib chops, let them sit at room temperature 30 to 45 minutes before cooking; single rib chops can be kept refrigerated until time to cook.

Best Temperature for Lamb Chops
A lamb chop is such a lovely tender cut of meat, you just don't have to do much to it. In fact, the only thing you really have to take care with is to not overcook it. Lamb is best eaten pink, from rare to medium. Overcooking tender lamb chops can result in dry, less-than-tender meat. That said, if you have eaters who prefer their meat more well done, you can always cook it longer.

Since rib chops are so small, and cook so quickly, checking for internal temperature of single rib chops with a thermometer can be impractical. For this reason I like to use the finger test to check the doneness of the chops. If you have an instant read thermometer and want to check thicker chops, aim for 125°F for rare, 135°F medium-rare, and 140°F medium.