Lamb chops are a culinary delight, offering a tender, flavorful cut of meat that pairs beautifully with aromatic herbs and garlic. This recipe for Garlic Rosemary Lamb Chops is a simple yet elegant dish perfect for special occasions or a cozy dinner at home. The combination of fresh rosemary, garlic, and olive oil creates a marinade that infuses the lamb with bold flavors while enhancing its natural richness. A quick sear locks in the juices, leaving you with a succulent and perfectly cooked chop that melts in your mouth. Serve with roasted vegetables or a creamy mashed potato for a meal that’s sure to impress.
Ingredients:
- 8 lamb chops (about 1 inch thick)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon fresh thyme leaves (optional)
- Zest of 1 lemon
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Marinade: In a small bowl, mix olive oil, minced garlic, rosemary, thyme (if using), lemon zest, salt, and pepper. Rub this mixture generously over both sides of the lamb chops. Cover and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- Preheat the Pan: Heat a large skillet or grill pan over medium-high heat. Add butter and let it melt until it begins to foam.
- Sear the Lamb Chops: Place the lamb chops in the hot skillet. Cook for 3-4 minutes on each side for medium-rare, or adjust the time to your desired level of doneness. Avoid overcrowding the pan; cook in batches if necessary.
- Rest the Lamb: Transfer the cooked chops to a plate and cover them loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute.
- Garnish and Serve: Sprinkle with fresh parsley before serving. Pair with your favorite sides and enjoy!
Tips:
- For a more intense flavor, marinate the lamb overnight in the refrigerator.
- Use a meat thermometer to ensure perfect doneness: 135°F for medium-rare, 145°F for medium.
- If grilling, preheat the grill to medium-high and cook for the same time as pan-searing.
