Description
This Rosemary Lamb Chops recipe offers a flavorful and simple way to prepare tender lamb using fresh rosemary, garlic, and a quick marination before pan-searing to perfect medium-rare doneness. It’s a Mediterranean-inspired main course that pairs beautifully with roasted potatoes or grilled vegetables.
Ingredients
Scale
Meat
- 8 lamb chops (about 1 inch thick)
Marinade
- 2 tablespoons fresh rosemary (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- Optional: extra rosemary sprigs for garnish
Instructions
- Prepare the marinade: In a small bowl, combine the finely chopped rosemary, minced garlic, olive oil, lemon juice, salt, and black pepper to create a flavorful marinade.
- Marinate the lamb chops: Rub the marinade evenly over both sides of the lamb chops. Cover and refrigerate for at least 30 minutes, or up to 4 hours to allow the flavors to deepen.
- Bring to room temperature: Remove the lamb chops from the refrigerator about 15 minutes before cooking to let them come to room temperature, ensuring even cooking.
- Heat the pan: Preheat a large skillet or grill pan over medium-high heat to get a good sear on the meat.
- Cook the lamb chops: Place the lamb chops in the hot pan and cook for 3–4 minutes on each side for medium-rare doneness, or adjust the time according to your preferred level of doneness.
- Rest the meat: Remove the lamb chops from the heat and let them rest for about 5 minutes so the juices redistribute for maximum tenderness.
- Serve and garnish: Optionally, garnish the lamb chops with fresh rosemary sprigs before serving for an aromatic touch.
Notes
- Use a meat thermometer to check doneness—aim for 130°F (54°C) for medium-rare.
- Pair these lamb chops with roasted potatoes, couscous, or grilled vegetables for a complete meal.
- For an extra layer of flavor, finish the dish with a drizzle of balsamic reduction or a pat of compound butter.
