Lamb Chops with Rosemary and Garlic Recipe

Ingredients for the Lamb Chops

• 8 lamb rib chops (about 1 inch thick, 3-4 oz each)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped (or 2 teaspoons dried)
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1 teaspoon lemon zest
• 2 tablespoons butter

Optional Ingredients for Extra Flavor

• 1/4 cup red wine or beef broth (for deglazing)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Fresh rosemary sprigs for garnish
• Lemon wedges for serving

Selecting the Perfect Lamb Chops

Look for lamb chops that are bright pink to red in color with white fat that looks fresh and creamy. The meat should be firm to the touch and have a clean, fresh smell. Avoid chops that look grayish or have an overly strong odor.

Rib chops are ideal for this recipe because they’re tender, cook quickly, and have a beautiful presentation with the long bone extending from each chop. Each chop should be about 1 inch thick – thinner chops cook too quickly and can become tough, while thicker ones are harder to cook evenly.

Ask your butcher to “French” the chops if they haven’t already done so. This means cleaning the meat and fat from the end of the bone, creating an elegant handle and preventing the bone from burning during cooking.

Preparing the Herb and Garlic Mixture

Start by preparing your aromatics, as these need time to meld together. Mince the garlic as finely as possible – a microplane grater works perfectly for this. The finer the garlic, the more evenly it will distribute and the less likely it is to burn during cooking.

Strip the rosemary leaves from their stems and chop them finely. Fresh rosemary has a much more vibrant flavor than dried, but if you only have dried rosemary, use about one-third the amount called for in fresh.

In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, pepper, and lemon zest. Mix everything together to create a fragrant paste. The lemon zest adds a bright note that cuts through the richness of the lamb and complements the herbs beautifully.

Seasoning and Marinating the Chops

Pat the lamb chops completely dry with paper towels. Any moisture on the surface will prevent proper browning and create steam instead of the beautiful crust you want.

Rub the herb and garlic mixture all over both sides of each lamb chop, making sure to coat them evenly. Press the mixture gently into the meat so it adheres well. Pay special attention to the meaty part of each chop, but don’t forget the edges.

Let the seasoned chops sit at room temperature for 20-30 minutes before cooking. This allows the flavors to penetrate the meat and ensures more even cooking by taking the chill off the lamb.

Setting Up for Perfect Cooking

Preheat your oven to 400°F. You’ll be starting the chops on the stovetop and finishing them in the oven, which gives you the best of both worlds – a beautiful seared crust and perfectly cooked interior.

Choose a large, oven-safe skillet, preferably cast iron or heavy stainless steel. These materials retain heat well and create excellent browning. Make sure your skillet is large enough to hold all the chops without crowding – if necessary, cook in batches.

Have your butter ready and at room temperature so it melts quickly when added to the pan.

Searing the Lamb Chops

Heat your skillet over medium-high heat until it’s very hot but not smoking. A properly heated pan is crucial for developing that golden-brown crust that locks in juices and creates incredible flavor.

Carefully place the lamb chops in the hot skillet, laying them away from you to prevent oil splatter. Don’t move them once they’re in the pan – let them sear undisturbed for 2-3 minutes until they develop a beautiful golden-brown crust.

Flip the chops using tongs and sear the other side for another 2-3 minutes. The chops should release easily from the pan when they’re ready to flip – if they’re sticking, give them another minute.

Finishing in the Oven

After both sides are nicely browned, add the butter to the pan and let it melt around the chops. Tilt the pan slightly and use a spoon to baste the chops with the foamy butter, which adds richness and helps the herbs and garlic become even more fragrant.

Transfer the entire skillet to the preheated oven. For medium-rare lamb chops (which is ideal), cook for 3-4 minutes. For medium, cook for 5-6 minutes. The internal temperature should reach 130°F for medium-rare or 140°F for medium when checked with an instant-read thermometer inserted into the thickest part of the meat.

Resting the Meat

Remove the skillet from the oven and immediately transfer the lamb chops to a warm plate. Tent them loosely with aluminum foil and let them rest for 5 minutes. This resting period is crucial – it allows the juices to redistribute throughout the meat, ensuring each bite is tender and juicy.

Don’t skip this step, even though it’s tempting to serve the chops immediately. The few minutes of waiting will make a significant difference in the final texture and flavor.

Creating a Simple Pan Sauce (Optional)

While the chops are resting, you can create a simple pan sauce using the flavorful browned bits left in the skillet. Place the skillet over medium heat and add the red wine or beef broth, scraping up any browned bits with a wooden spoon.

Let the liquid simmer for 1-2 minutes until it reduces slightly, then stir in the balsamic vinegar and Dijon mustard if using. This creates a light, flavorful sauce that complements the lamb without overwhelming it.

Strain the sauce if you prefer it smooth, or leave it rustic with the herb and garlic pieces for more texture and flavor.

Plating and Serving

Arrange 2 lamb chops on each plate, positioning them so the bones create an attractive presentation. If you made the pan sauce, drizzle it lightly around the chops and over the meat.

Garnish each plate with a fresh sprig of rosemary and a lemon wedge. The fresh herbs add color and aroma, while the lemon provides a bright acidic note that diners can add to taste.

Perfect Pairings

These herb-crusted lamb chops pair beautifully with roasted root vegetables like carrots, parsnips, and baby potatoes. The earthy flavors complement the lamb and herbs perfectly.

Creamy mashed potatoes or garlic mashed cauliflower provide a rich, comforting base that soaks up any pan juices. For something lighter, consider roasted asparagus or green beans with almonds.

A simple arugula salad with lemon vinaigrette offers a peppery contrast that cuts through the richness of the lamb and cleanses the palate.

Wine Pairing Suggestions

Red wine is the classic pairing for lamb. A medium to full-bodied red like Cabernet Sauvignon, Merlot, or Côtes du Rhône complements the rich flavor of the meat and the earthy herbs beautifully.

For white wine lovers, a rich Chardonnay or white Rhône blend can work well, especially with the garlic and herb flavors.

Storage and Leftover Tips

Leftover lamb chops can be stored in the refrigerator for up to 3 days. To reheat, let them come to room temperature first, then warm gently in a low oven (300°F) for about 10 minutes to prevent overcooking.

Cold leftover lamb is also delicious sliced thin and served over salads or in sandwiches with fresh herbs and a bit of mustard.

Tips for Success

Don’t overcook the lamb – it’s best served medium-rare to medium. Overcooked lamb becomes tough and loses its delicate flavor.

Use a meat thermometer if you’re unsure about doneness. The temperature will continue to rise slightly during the resting period.

Make sure your skillet is properly preheated before adding the chops. A hot pan is essential for proper browning.

Let the meat come to room temperature before cooking for the most even results throughout each chop.