Pan-Seared Lamb Loin Chops with Butter Baste - For the Carnivore Diet

Crisp, golden fat and a tender rosy center in under 20 minutes, all animal-based and weeknight simple.

Lamb loin chops are naturally tender and flavorful, so a hot pan, salt, and animal fat are all you need. This method gives you a deep crust, juicy interior, and rich pan juices to spoon over at the end.

Dry-brining the chops with salt draws out a little surface moisture and seasons the meat throughout, helping you get better browning. A heavy skillet like cast iron is ideal because it holds heat well, searing the outside quickly so the center stays pink.

Cook to your preferred doneness and pull the chops a few degrees early—they continue to rise as they rest. Butter basting enriches the lamb and helps render and crisp the fat cap. If you avoid dairy, just use tallow for both searing and basting.

Serve the chops with their pan juices. For extra richness, top with a small knob of butter or a spoon of warm beef tallow. This dish pairs well with a cup of hot bone broth or a simple side of soft-scrambled eggs for a fully carnivore plate.

Ingredients

• 4 lamb loin chops, 1 to 1.25 inches thick
• 1 to 1.5 teaspoons kosher salt, divided
• 1 tablespoon beef tallow or ghee (for searing)
• 2 tablespoons unsalted butter (for basting), or additional tallow if dairy-free

Instructions

1. Pat the lamb chops dry and season both sides evenly with salt. Let sit at room temperature for 20 to 30 minutes (or refrigerate, uncovered, up to 24 hours for a deeper dry-brine).
2. Heat a heavy skillet over medium-high until very hot, 3 to 5 minutes. Add the tallow and swirl to coat.
3. Lay the chops in the pan and sear without moving until well browned, about 3 minutes.
4. Flip the chops, add the butter to the skillet, and as it foams, tilt the pan and baste the chops repeatedly with the butter for 2 to 3 minutes.
5. Turn the chops on their sides to sear the fat cap and edges, 30 to 60 seconds total, basting as you go.
6. Check internal temperature: pull at 125°F for rare, 130 to 135°F for medium-rare, or 140 to 145°F for medium. Remove to a warm plate, spoon over pan juices, and rest 5 minutes before serving.

Time: 20 minutes (plus optional 30-minute dry brine) Servings: