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.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 20 minsTotal Time 40 minsFor the Marinade
8 lamb chops (1-1.5 inches thick)
¼ cup olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for a bit of heat)
For Cooking
2 tbsp olive oil
2 tbsp unsalted butter
2 sprigs fresh rosemary
2 cloves garlic, smashed
Marinate the Lamb Chops
1
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.
Sear the Lamb Chops
2
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.
Serve
3
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.
Tips and Variations
4
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.
Ingredients For the Marinade
8 lamb chops (1-1.5 inches thick)
¼ cup olive oil
4 cloves garlic, minced
2 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp lemon juice
1 tsp lemon zest
½ tsp salt
½ tsp black pepper
¼ tsp red pepper flakes (optional, for a bit of heat)
For Cooking
2 tbsp olive oil
2 tbsp unsalted butter
2 sprigs fresh rosemary
2 cloves garlic, smashed
Directions Marinate the Lamb Chops
1
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.
Sear the Lamb Chops
2
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.
Serve
3
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.
Tips and Variations
4
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.
Rosemary Garlic Lamb Chops
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