If you are using frozen lamb, remove the lamb loin chops from the refrigerator and let them sit at room temperature for about 30 minutes to an hour. This allows them to come to room temperature evenly before cooking.

Pat the lamb loin chops dry with paper towels to remove any excess moisture. This helps in achieving a better sear during cooking.

Mince the garlic.

Chop the fresh rosemary.

Season the lamb loin chops with salt and freshly ground black pepper on both sides.

Preheat a heavy bottom pan over high heat until hot. Heat the clarified butter and reduce to medium-high heat.

Once the butter is hot and shimmering, add the lamb chops to the skillet. Cook for about 2 to 3 minutes on each side for medium-rare, or adjust according to your preferred doneness.

Halfway through cooking, add the minced garlic and chopped rosemary to the skillet. Allow the herbs and garlic to infuse the butter and lamb with their flavors.

Once cooked to your liking (minimum 130-135F for medium-rare), remove the lamb chops from the skillet and let them rest for a few minutes before serving. This helps the juices redistribute for the juiciest chops.