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Pan-Seared Costco Lamb Chops with Rosemary Butter

Thick-cut loin lamb chops from Costco, seared in a screaming-hot cast iron and basted in garlic-rosemary butter until perfectly medium-rare.

Prep Time
10 min
Cook Time
8 min
Servings
4
Cost / Serving
$7.00

Quick Answer

Pat Costco lamb chops dry, season aggressively, sear in screaming-hot cast iron 2 minutes per side, then baste with butter, garlic, and rosemary for the final minute. Rest 5 minutes before serving. Done in 48 minutes for 4.

Costco carries beautiful thick-cut loin or rib lamb chops that rival anything you'd find at a specialty butcher — at a fraction of the price. The technique is simple: a ripping-hot cast iron skillet, 3 minutes per side, and a constant baste of garlic-rosemary brown butter in the final minute. Let them rest 30 minutes after seasoning (a dry brine) and 5 minutes after cooking, and you'll have juicy, perfectly medium-rare chops every time.

Instructions

  1. 1

    Pat the lamb chops completely dry with paper towels. Season both sides and the edges generously with kosher salt, black pepper, and garlic powder. Place on a wire rack set over a baking sheet and let rest uncovered at room temperature for 30 minutes. This dry-brine step is key — it draws out moisture then reabsorbs it, giving you a better crust and more flavorful meat.

  2. 2

    Place a 12-inch cast iron skillet over high heat and let it preheat for 3–4 minutes until it is just beginning to smoke. You want the pan as hot as possible before any fat goes in.

  3. 3

    Add the oil to the skillet and swirl to coat. Working in two batches to avoid crowding, lay the lamb chops in the pan. Sear undisturbed for 3 minutes. Flip and sear the second side for 2 minutes.

  4. 4

    Reduce heat to medium. Add the butter, smashed garlic cloves, rosemary sprigs, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a large spoon to continuously baste the chops with the herb butter for 60–90 seconds. This is where the flavor gets layered in.

  5. 5

    Check doneness with an instant-read thermometer. For medium-rare, pull the chops at 130°F — they will carry-over cook to 135°F while resting. For medium, pull at 140°F.

  6. 6

    Transfer the chops to a clean plate or cutting board and tent loosely with foil. Rest for 5 minutes — do not skip this step or the juices will run out when you cut into them.

  7. 7

    Finish with a pinch of flaky sea salt. Spoon any remaining pan butter over the top and serve immediately with your sides of choice.

Frequently Asked Questions

What kind of lamb chops does Costco sell?+
Costco typically carries loin lamb chops and occasionally rib chops (lamb rack cut into individual chops). The loin chops are T-bone shaped — tenderloin on one side, loin on the other — and usually cut about 1 inch thick. They come in multi-pack trays and are consistently well-trimmed. Availability can be seasonal or regional, so check the meat case or ask the butcher counter.
What internal temperature should lamb chops be cooked to?+
For medium-rare — the most flavorful and tender result — cook lamb chops to 130–135°F internal temperature. For medium, aim for 140–145°F. The USDA recommends 145°F for whole muscle lamb, but many cooks and chefs prefer 130–135°F for chops. Always use an instant-read thermometer rather than relying on time alone, since chop thickness varies.
How do you season lamb chops to get the best flavor?+
Lamb has a naturally rich, slightly gamey flavor that pairs beautifully with garlic, rosemary, thyme, and lemon. The simplest approach — kosher salt, black pepper, and garlic powder applied 30 minutes before cooking — lets the lamb shine. For more depth, you can add a pinch of cumin or smoked paprika. Avoid over-marinating lamb in acidic marinades (like lemon juice) for more than 2 hours, as the acid can break down the texture.
What should I serve with lamb chops?+
Classic pairings include roasted garlic mashed potatoes, white bean puree, roasted asparagus, or a simple arugula salad with lemon vinaigrette. Lamb also pairs well with Mediterranean sides like tabbouleh, cucumber-yogurt sauce (tzatziki), or roasted cherry tomatoes. A mint sauce or chimichurri made with parsley, garlic, and olive oil is a quick finishing sauce that complements the richness of the meat.
How do you keep lamb chops from overcooking?+
The two biggest mistakes are cooking from cold (straight from the fridge) and using too-gentle heat. Let chops come to room temperature for 30 minutes before cooking, and use a screaming-hot pan — this gives you a fast crust before the interior overcooks. Use an instant-read thermometer rather than guessing by time. Pull the chops 5°F below your target temperature (e.g., at 130°F for a 135°F finish) since they continue cooking as they rest.

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