Garlic Rosemary Lamb Chops
Garlic and rosemary marinated lamb loin chops, seared in a hot skillet until browned outside and pink inside. An elegant dinner that takes about 20 minutes.
By Tasty Nest Recipes Editorial TeamPublished
50 min total 8 lamb chopsEasy
Photo: manguzmo · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Lamb chops feel special, yet they are one of the fastest dinners you can make. A short marinade of garlic, rosemary, lemon and olive oil complements lamb's rich flavour without masking it.
A hot pan does the rest: a few minutes per side gives a deep brown crust and a rosy centre. Serve with roasted potatoes, couscous or a herby salad.
Equipment you'll need
- Large cast-iron skillet
- Instant-read thermometer
- Tongs
Tips for success
- Bring the chops out of the fridge 30 minutes before cooking so they cook evenly.
- Cook in two batches if needed; crowding stops them browning.
- The USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts of lamb; cook to that temperature if you prefer or are serving anyone at higher risk.
Substitutions and variations
- Use rib chops (lamb cutlets) and reduce the cooking time to 2 to 3 minutes per side.
- Swap rosemary for thyme, oregano or mint.
- Grill over medium-high heat instead of pan-searing.
Storage and reheating
To store: Refrigerate leftovers for up to 3 days. Freezing is possible for up to 3 months, though the texture is best fresh.
To reheat: Reheat briefly in a warm skillet or a 300°F (150°C) oven just until warmed through, to avoid overcooking.
Recipe
Garlic Rosemary Lamb Chops
Garlic and rosemary marinated lamb loin chops, seared in a hot skillet until browned outside and pink inside. An elegant dinner that takes about 20 minutes.
- Prep
- 10 min
- Cook
- 10 min
- Marinate
- 30 min
- Total
- 50 min
- Yield
- 8 lamb chops
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Marinate
Mix 2 tablespoons olive oil with the garlic, rosemary and lemon zest and rub it over the chops. Leave at room temperature for 30 minutes, or refrigerate for up to 8 hours.
Step 2: Season
Just before cooking, season the chops with salt and pepper.
Step 3: Sear the fat
Heat the remaining oil in the skillet over medium-high heat. Using tongs, hold the chops on their fatty edge for 1 to 2 minutes to render and brown it.
Step 4: Cook
Lay the chops flat and cook for 3 to 4 minutes per side, until 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Step 5: Rest and serve
Rest for 5 minutes and serve with lemon wedges.
Cuisine: Mediterranean · Course: Dinner
Estimated nutrition per serving
- Calories
- 360
- Protein
- 30 g
- Fat
- 26 g
- Carbs
- 1 g
- Fibre
- 0 g
- Sugars
- 0 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/lamb-chops
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