Lamb Chops
Lamb chops are a fast and fancy way to bring big flavor to the table without much effort. A simple mix of garlic, rosemary, and olive oil gives them the perfect balance of fresh and savory, while a quick sear locks in all that juicy goodness. Whether it's a special dinner or just a weekend treat, this recipe makes lamb chops easy and irresistible.
Ingredients
- 1 pound baby lamb rib chops
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 garlic clove minced
- 4 tablespoons extra virgin olive oil divided
Instructions
- In a small bowl, combine the rosemary, salt, pepper, minced garlic, and 2 tablespoons of olive oil. Mix well, then rub the mixture evenly over the lamb chops, massaging it into the meat. Cover and let the chops sit at room temperature for 30 to 45 minutes to allow the flavors to infuse.1 pound baby lamb rib chops, 2 tablespoons chopped fresh rosemary, 2 teaspoons salt, 1 teaspoon freshly ground black pepper, 1 garlic clove, 4 tablespoons extra virgin olive oil
- Heat the remaining 2 tablespoons of olive oil in an oven-proof sauté pan over high heat. Once the oil is shimmering hot, add the lamb chops and sear them on all sides. For double rib chops, sear for about 2 to 3 minutes per side until a golden-brown crust forms.
- Remove the chops from the pan and let them rest for 5 minutes before serving to allow the juices to redistribute.
Video
Notes
- Hot for the sear: A hot pan is key for that golden crust. If the pan isn’t hot enough, you’ll miss out on flavor.
- What’s the best pan for searing lamb chops? A cast iron skillet is ideal because it holds heat well and gives the chops a beautiful crust. If you don’t have one, a heavy stainless steel pan works too.
- Internal temperature: For perfect doneness, aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. The easiest way to check is with an instant-read thermometer.
- Try a pan sauce: After searing, deglaze the pan with a splash of lemon juice or broth, stir in a little butter, and pour over the chops.
- Overnight marinade: If you want even more flavor, you can marinate the chops in the rosemary, garlic, and olive oil mixture overnight in the refrigerator. Just let them come to room temperature before cooking.
Storage and Reheating Instructions
- Fridge: Let the chops cool completely before placing them in an airtight container. They’ll stay fresh in the refrigerator for up to three days.
- Freeze: For longer storage, freeze them in a sealed container or freezer bag for up to three months.
- Reheat: To reheat, warm them gently in a skillet over low heat or in the oven at 300°F (150°C) until heated through. Avoid the microwave if possible—it can dry them out.
Nutrition
Calories: 321kcalCarbohydrates: 1gProtein: 23gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 75mgSodium: 1245mgPotassium: 320mgFiber: 1gSugar: 0.01gVitamin A: 34IUVitamin C: 1mgCalcium: 31mgIron: 2mg
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