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
- Bring to room temperature: Remove lamb chops from the refrigerator 20 minutes before cooking. This helps them cook evenly.
- 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.
- Heat the skillet: Place a heavy skillet over medium-high heat until very hot. The surface should shimmer slightly before adding the lamb.
- 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.
- 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.
- 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.
- 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.
