Save Pin This dish features succulent lamb chops seasoned with a fragrant marinade of garlic, fresh rosemary, olive oil, salt, and pepper. After marinating, the chops are seared on the stovetop to lock in juices and then roasted until perfectly tender and slightly pink inside. Resting the meat before serving enhances its juiciness. Optional garnishes include lemon wedges and rosemary sprigs, complementing the rich flavors with brightness and herbal notes.
The smell of rosemary hitting hot olive oil always pulls me into the kitchen, no matter what I am doing. I learned that trick during a tiny dinner party years ago when my friend Sarah walked in and actually stopped mid-sentence to ask what was cooking. Those lamb chops disappeared faster than I could plate them, with people reaching for seconds before I had even sat down.
My first attempt at lamb chops ended in slightly overcooked disappointment because I was too nervous to trust my instincts. Now I know that the sizzle sound when they hit the skillet tells you everything you need to know about the heat. Last Tuesday I made these for my dad who swore he did not like lamb, and he asked for the recipe before leaving the table.
Ingredients
- 8 lamb chops: Go for chops about 1 inch thick, they cook more evenly and stay juicy inside
- 3 tablespoons olive oil: Use a good quality one here since the flavor really comes through
- 4 garlic cloves: Freshly minced garlic melts into the meat better than jarred versions
- 2 tablespoons fresh rosemary: Fresh herbs make such a difference, though dried works in a pinch
- 1 teaspoon kosher salt: Kosing salt sticks to the meat better than table salt
- ½ teaspoon freshly ground black pepper: Grind it right before you cook for maximum flavor
Instructions
- Get everything ready:
- Preheat your oven to 220°C and pat the lamb chops completely dry with paper towels so they sear properly.
- Make the magic paste:
- Mix the olive oil, garlic, rosemary, salt and pepper in a small bowl until it becomes a fragrant rub.
- Coat the chops:
- Rub the mixture all over both sides of each lamb chop, pressing gently so it really sticks.
- Sear them hot:
- Heat your ovenproof skillet over medium-high heat until it is properly hot, then sear the chops for exactly 2 minutes per side.
- Finish in the oven:
- Transfer the skillet directly into the oven and roast for 6 to 8 minutes for that perfect medium-rare pink center.
- Let them rest:
- Tent the pan loosely with foil and wait 5 minutes before serving, this step is absolutely crucial for juicy meat.
Save Pin These lamb chops have become my go-to for special Tuesday night dinners when I want something that feels indulgent but is actually quite simple. There is something satisfying about cooking meat perfectly and seeing people close their eyes to enjoy that first bite.
Getting That Perfect Sear
The sear is what creates those gorgeous brown bits that everyone fights over. I learned to resist the urge to move the chops around in the pan, let them develop that crust undisturbed. Your patience here pays off in texture and flavor.
Doneness Matters
Lamb is best served medium-rare to medium, anything beyond that and you lose the tender quality that makes it special. I use a meat thermometer now after years of guessing and getting it wrong. The carryover cooking during resting will raise the temperature a few degrees.
What To Serve Alongside
Roasted potatoes with a bit of rosemary echo the flavors in the lamb beautifully. A simple arugula salad with lemon vinaigrette cuts through the richness. I also love sautéed greens with garlic for a complete meal.
- Crusty bread to soak up the pan juices
- A full-bodied red wine like Cabernet
- Lemon wedges for a bright finish
Save Pin There is something deeply satisfying about serving a dish that looks impressive but comes together so easily. Enjoy every bite of this one.
Recipe FAQs
- → How do I achieve a perfect sear on lamb chops?
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Ensure the pan is hot and use a ovenproof skillet. Sear chops for about 2 minutes each side until browned to lock in juices.
- → Can I prepare the marinade ahead of time?
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Yes, marinating lamb chops up to 2 hours beforehand allows flavors to penetrate deeper for a richer taste.
- → What is the recommended cooking time for medium-rare lamb?
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Roasting for 6-8 minutes in a 220°C (425°F) oven after searing usually yields medium-rare doneness.
- → Are there suitable side dishes to serve with lamb chops?
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Roasted potatoes, sautéed greens, or fresh salads pair beautifully with the herbed lamb chops.
- → How should the lamb chops be rested after cooking?
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Tent the chops with foil and let rest for 5 minutes to allow juices to redistribute for maximum tenderness.
