Rosemary Garlic Lamb Chops
Rosemary Garlic Lamb Chops
Ingredients
For the Lamb Chops
- 4 lamb loin chops, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Finishing
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Pat the lamb chops dry with paper towels. In a small bowl, combine the olive oil, chopped fresh rosemary, minced garlic, lemon zest, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops. Place the seasoned chops in a shallow dish, cover, and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min
- 2
Remove the lamb chops from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature.
- 3
Preheat a heavy-bottomed skillet (cast iron works best) over medium-high heat until very hot. Add the butter to the skillet and let it melt and foam slightly.
⏱️ 2 min
- 4
Carefully place the lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 4-5 minutes per side for medium (internal temperature 135-140°F). Adjust cooking time based on thickness and desired doneness.
⏱️ 8 min
- 5
Once cooked to your preference, remove the lamb chops from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-7 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful chops.
⏱️ 5 min
- 6
Garnish with fresh chopped parsley and serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Rosemary Garlic Lamb Chops
Ingredients
For the Lamb Chops
- 4 lamb loin chops, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Finishing
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped, for garnish
Instructions
- 1
Pat the lamb chops dry with paper towels. In a small bowl, combine the olive oil, chopped fresh rosemary, minced garlic, lemon zest, salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops. Place the seasoned chops in a shallow dish, cover, and refrigerate for at least 30 minutes, or up to 4 hours, to marinate.
⏱️ 5 min - 2
Remove the lamb chops from the refrigerator 15-20 minutes before cooking to bring them closer to room temperature.
- 3
Preheat a heavy-bottomed skillet (cast iron works best) over medium-high heat until very hot. Add the butter to the skillet and let it melt and foam slightly.
⏱️ 2 min - 4
Carefully place the lamb chops in the hot skillet. Sear for 3-4 minutes per side for medium-rare (internal temperature 130-135°F), or 4-5 minutes per side for medium (internal temperature 135-140°F). Adjust cooking time based on thickness and desired doneness.
⏱️ 8 min - 5
Once cooked to your preference, remove the lamb chops from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for 5-7 minutes before serving. This allows the juices to redistribute, ensuring tender and flavorful chops.
⏱️ 5 min - 6
Garnish with fresh chopped parsley and serve immediately.