Garlic Rosemary Lamb Chops
Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!
My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.
WHY I LOVE THIS RECIPE
- Great for beginners. Anyone new to lamb can make this fool-proof recipe with a short ingredient list and quick cook time.
- Easy yet impressive. Whether it’s a fancy date night in, a dinner party, or a holiday gathering, these lamb chops come together so easily while being equally impressive (and holiday-worthy) for all of your guests.
- Make-ahead recipe. Lamb chops is a perfect recipe to make ahead of time, marinating for 2 to 6 hours in advance, letting the flavors meld the longer it sits and tenderizing the meat at the same time.
TIPS AND TRICKS FOR SUCCESS
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear. Searing will add all the extra, deeper flavors here, sealing all the juices inside.
- Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 145°F.
- Cook to medium doneness. Lamb is best when cooked to medium to medium-rare with a pink center. Overcooking can lead to dry, tough meat.
- Let your meat rest. Let your lamb chops rest for at least 3-5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
WHAT TO SERVE WITH LAMB CHOPS
- Candied Yams
- Garlic Parmesan Roasted Broccoli
- Creamy Potato Gratin
- Baked Garlic Herb Potato Wedges
- How to Make Perfect Mashed Potatoes
TOOLS FOR THIS RECIPE
Large cast iron skillet
Instant-read thermometer
GARLIC ROSEMARY LAMB CHOPS: FREQUENTLY ASKED QUESTIONS
A frenched rack of lamb is a rack of lamb where the excess meat, fat and membranes have been removed from the rib bones for aesthetic purposes.
Yes! Lamb rib chops are individual chops pre-cut from a rack of lamb. 1-inch-thick lamb rib chops are best.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Recipe
Yield: 4 servings
Prep: 2 hours
Cook: 15 minutes
Total: 2 hours
Ingredients
Equipment
Cast Iron Skillet
Instant Read Thermometer
Instructions
1. In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
2. In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
3. Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
4. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until it reaches an internal temperature of 145 degrees F, about 3-4 minutes per side, or until desired doneness. Let rest 5 minutes.
5. Serve immediately with reserved 1/4 cup olive oil mixture.
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