Lamb chops are inherently flavorful and require minimal effort to taste amazing. Simply season them with salt, pepper, garlic, and rosemary, then quickly pan-fry.
Sprinkle the lamb chops with kosher salt, pepper, garlic powder, and dried rosemary.
Heat a large cast-iron skillet over high heat for about 3 minutes. Add the ghee and brush to coat.
Add the lamb chops. Depending on their thickness, cook them for 2-3 minutes on each side, aiming for an internal temperature of 135 degrees (medium-rare).
If the chops are thicker than ½-inch (some are ¾-inch thick), cook the edges too for about 1 minute, especially the edge with the strip of fat.
Remove the cooked chops to a platter, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Although they taste best when fresh, you can keep cooked chops in the fridge, in an airtight container, for 3-4 days. To prevent them from drying out, reheat them gently, covered, in the microwave at 50% power.