The cooking time for lamb chops depends on the method and thickness, but here are common guidelines:

• Oven Roasting: Preheat the oven to 425°F (220°C). Season the lamb chops and bake uncovered for about 8 to 10 minutes until cooked through. For medium-well, the internal temperature should reach at least 140°F (60°C)

• Pan-Seared: Heat a skillet over medium-high heat. Cook lamb chops for 3-4 minutes per side to sear, then reduce heat to low and cook with butter and herbs for about 5 more minutes. Aim for an internal temperature of 125°F for medium-rare. Rest the meat for 10 minutes before serving

• Pan-Fried: For chops about ½ inch thick, cook 2-3 minutes on each side over high heat, aiming for an internal temperature around 135°F for medium-rare. Thicker chops may require cooking the edges for about 1 minute

• Oven Baking with Searing: Sear lamb chops on the stove for 3 minutes per side, then bake in a 400°F oven for 8-10 minutes until the internal temperature reaches 140°F for medium doneness

Internal temperature guidelines for lamb doneness are roughly:

• Rare: 120-125°F
• Medium-rare: 125-130°F
• Medium: 130-135°F
• Medium-well: 135-140°F
• Well-done: 140°F and above

Resting the meat for a few minutes after cooking helps retain juiciness. Using a meat thermometer is the best way to ensure perfect doneness. In summary, lamb chops typically cook in about 8-12 minutes total depending on thickness and method, with internal temperature as the key indicator of doneness