Instructions

• In a small bowl, combine 1/4 cup extra-virgin olive oil, 6 cloves minced garlic, 2 tablespoons minced fresh rosemary, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper; stir to combine.
• Place 12 lamb porterhouse chops in a non-metallic dish or a zip-top bag, pour the marinade over the chops, and turn to coat. Seal or cover and refrigerate to marinate for at least 30 minutes or up to 24 hours.
• About 30 minutes before cooking, remove the chops from the refrigerator and allow them to come to room temperature.
• Preheat a large skillet or griddle pan over medium-high heat until hot.
• If the pan is crowded, cook the chops in batches. Add chops to the hot pan (no additional oil needed) and cook about 3 minutes on the first side, then flip and cook about 3 minutes on the second side.
• Transfer the cooked chops to a plate, tent loosely with aluminum foil, and let rest 5–10 minutes; reserve any juices that collect on the plate.
• While the chops are resting, return the skillet to medium heat, add 1 tablespoon butter, and swirl to melt, scraping up any browned bits and mixing with the pan juices.
• Spoon the melted butter and pan juices over the rested lamb chops before serving.