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.
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.
4 servings