Juicy and tender lamb chops marinated with fresh rosemary, garlic, and olive oil, then seared to perfection for a flavorful and elegant main course. Serve with creamy mashed potatoes or roasted vegetables for a complete meal.
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In a bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, lemon zest, salt, black pepper, and red pepper flakes.
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Place the lamb chops in a resealable bag or shallow dish.
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Pour the marinade over the lamb chops, ensuring they are well-coated.
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Seal and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
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Remove the lamb from the refrigerator 30 minutes before cooking to bring to room temperature.
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Heat olive oil in a large skillet over medium-high heat.
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Once the skillet is hot, add the lamb chops, cooking in batches if necessary to avoid overcrowding.
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Sear for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
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Reduce the heat to medium, add butter, rosemary sprigs, and smashed garlic.
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Spoon the melted butter over the lamb chops for 1-2 minutes, basting continuously to infuse the flavor.
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Remove the lamb chops from the skillet and let rest for 5 minutes.
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Arrange the lamb chops on a serving platter.
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Spoon the pan juices over the lamb for extra flavor.
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Garnish with fresh rosemary sprigs and a squeeze of lemon juice.
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Serve immediately with mashed potatoes, sautéed green beans, or a fresh salad.
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For a Stronger Rosemary Flavor: Add a splash of balsamic vinegar to the marinade.
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For a Spicy Kick: Increase the amount of red pepper flakes or add a dash of cayenne pepper.
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For a Grilled Version: Grill the lamb chops over medium-high heat for 4-5 minutes per side for medium-rare.
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Make Ahead: Marinate the lamb chops up to 24 hours in advance for maximum flavor.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven.
Ingredients
Directions
-
In a bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, lemon zest, salt, black pepper, and red pepper flakes.
-
Place the lamb chops in a resealable bag or shallow dish.
-
Pour the marinade over the lamb chops, ensuring they are well-coated.
-
Seal and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
-
Remove the lamb from the refrigerator 30 minutes before cooking to bring to room temperature.
-
Heat olive oil in a large skillet over medium-high heat.
-
Once the skillet is hot, add the lamb chops, cooking in batches if necessary to avoid overcrowding.
-
Sear for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F (54-57°C).
-
Reduce the heat to medium, add butter, rosemary sprigs, and smashed garlic.
-
Spoon the melted butter over the lamb chops for 1-2 minutes, basting continuously to infuse the flavor.
-
Remove the lamb chops from the skillet and let rest for 5 minutes.
-
Arrange the lamb chops on a serving platter.
-
Spoon the pan juices over the lamb for extra flavor.
-
Garnish with fresh rosemary sprigs and a squeeze of lemon juice.
-
Serve immediately with mashed potatoes, sautéed green beans, or a fresh salad.
-
For a Stronger Rosemary Flavor: Add a splash of balsamic vinegar to the marinade.
-
For a Spicy Kick: Increase the amount of red pepper flakes or add a dash of cayenne pepper.
-
For a Grilled Version: Grill the lamb chops over medium-high heat for 4-5 minutes per side for medium-rare.
-
Make Ahead: Marinate the lamb chops up to 24 hours in advance for maximum flavor.
-
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven.