Garlic Rosemary Lamb Chops
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Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!
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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
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.
Garlic Rosemary Lamb Chops
Ingredients
- ½ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 2 ½ pounds frenched rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon canola oil
Instructions
- 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.
- 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.
- Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
- 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.
- Serve immediately with reserved 1/4 cup olive oil mixture.
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It was amazing made it for my partner and mother so filling and comfort food for real items cost around $50-60 but so worth it definitely making again such a pleaser!!!!
We’ve prepared these lamb lollipops twice now. Both times – phenomenal! Last night, I used 1/2 of a small yellow onion as I was out of shallots. The onion worked well in the marinade – boosted depth of flavor a bit; however, it was a bit overpowering in the reserved marinade to serve tableside. If I had planned ahead, I would have soaked the onion in water or the RWV for a few minutes to mellow the bite.
Instead of pan searing on cooktop, my husband grills at 500* for 3 minutes per side – perfect medium rare. Served alongside couscous with roasted garlic pine nuts and just a hint of the fresh thyme & fresh rosemary and a spinach salad with beets and toasted walnuts. Wonderful Fall Saturday night dinner! Thank you.
How much salt should I use?
I actually marinated over night then cooked in crock pot on low for about 2hrs. Could cut with a fork. Then fried in cast iron skillet to brown. Great taste thanks
We made these lamb chips along with twice-baked potatoes for Easter dinner. The lamb was wonderful!! Great recipe!
I used this recipe on lamb loin chops and they amazing, I liked the easy of putting the marinade together and cooking the chops.
These lamb chops were beautiful. The flavour just scrumptious and so juicy. We did cook on the bbq. I would make again.
This recipe is easy and restaurant quality lamp chops. Love the recipe
I’m going to prepare the lamb in a couple of days but plan to grill it on a propane grill. I think there will be too much smoke in my kitchen if I sear on the stove. Plus they won’t all fit in the pan anyway. Will let you know how it turns out on Monday. Thanks! Love your recipes!
Made these last night and they were a hit! Loved the marinade—totally added flavor. I normally just season and put them under the broiler, but the marinade and searing them on the stove brought it to another level.
From before I retired and moved to China and since I returned to the US for reasons only the government know, I have followed your recipes and find the ones I have tried, to be exceptional.
I threw a party for about 25 people several years ago and did the marinade, pretty much as yours and let them set for 3-4 days, grilled them on a hot BBQ just to sear and put them in the fringe until party time. Put them in the oven for a few minutes to warm, and they were perfect, just still pink in the middle. Thank you for all your recipes,
Mark