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Garlic Rosemary Lamb Chops

Prep Time: 10 minutes   |   Cook Time: 10–12 minutes   |   Total Time: 20–25 minutes   |   Servings: 4

Introduction

Garlic rosemary lamb chops are a restaurant-quality dish that comes together quickly at home with bold, aromatic flavor. Fresh rosemary and minced garlic infuse the lamb with earthy depth, while a hot skillet creates a beautifully caramelized crust. These tender chops cook in minutes, making them perfect for an elegant weeknight dinner or special occasion. The key is high heat and minimal flipping to develop a rich sear while keeping the inside juicy and slightly pink. Let the chops rest before serving to allow the flavorful juices to redistribute evenly.

Ingredients

  • 8 lamb chops (about 2 lbs / 900 g)
  • 2 tablespoons olive oil (30 ml)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, finely chopped (10 g)
  • 1 teaspoon salt (6 g)
  • 1/2 teaspoon black pepper (2 g)
  • 2 tablespoons unsalted butter (28 g)
  • 1 tablespoon lemon juice (15 ml)
  • Fresh parsley for garnish (optional)

Step-by-Step Instructions

  1. Bring to room temperature: Remove lamb chops from the refrigerator 20 minutes before cooking. This helps them cook evenly.
  2. Season the lamb: Pat the chops dry with paper towels. Rub with olive oil, then season with salt, pepper, minced garlic, and chopped rosemary, pressing the herbs gently onto the meat.
  3. Heat the skillet: Place a heavy skillet over medium-high heat until very hot. The surface should shimmer slightly before adding the lamb.
  4. Sear the chops: Add lamb chops in a single layer without overcrowding. Cook 3–4 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C). A deep golden crust should form.
  5. Add butter and baste: Reduce heat slightly, add butter to the pan, and spoon the melted butter over the chops for 1–2 minutes until glossy and aromatic.
  6. Finish and rest: Drizzle with lemon juice, remove from heat, and let rest for 5 minutes. The juices will settle and keep the lamb tender.
  7. Serve: Garnish with fresh parsley and serve immediately while warm and juicy.

FAQs

Q1: How do I know when lamb chops are done?
Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C). For medium, cook to about 140°F (60°C).

Q2: Can I grill these instead of pan-searing?
Yes. Grill over medium-high heat for 3–4 minutes per side until desired doneness.

Q3: Can I marinate the lamb in advance?
Absolutely. Marinate for up to 24 hours in the refrigerator to deepen the garlic and rosemary flavor.