Looking for a show-stopping dinner that’s actually simple to prepare? These Rosemary Garlic Lamb Chops are your answer. I’ve perfected this recipe to bring out the natural flavors of lamb while keeping the preparation straightforward and foolproof. The combination of fresh rosemary and garlic creates an aromatic crust that complements the meat perfectly, making this dish suitable for both special occasions and elevated weeknight dinners.
Ingredients
- 8 lamb chops (about 1-inch thick)
- 4 large garlic cloves, minced
- 3 tablespoons fresh rosemary, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon, zested
Instructions
- Remove lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, pepper, and lemon zest to create a paste.
- Pat the lamb chops dry with paper towels, then rub the herb mixture evenly on both sides of each chop.
- Heat a large cast-iron skillet over medium-high heat until hot but not smoking.
- Place the lamb chops in the skillet and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F).
- Transfer to a plate and let rest for 5-7 minutes before serving to allow the juices to redistribute.
Cook Time and Serving Size
Prep Time: 10 minutes
Resting Time: 30 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 4 (2 chops per person)
Recipe Notes
Here are some key tips to help you achieve perfect results:
- Don’t skip bringing the meat to room temperature – this step is crucial for even cooking.
- If you can’t find fresh rosemary, use 1 tablespoon dried rosemary instead, but fresh will give you the best flavor.
- For the best crust, make sure your skillet is properly heated before adding the lamb.
- Use a meat thermometer to achieve your desired doneness: 135°F for medium-rare, 145°F for medium.
- These chops pair beautifully with roasted potatoes and a simple green salad.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, try marinating the chops in the herb mixture for up to 4 hours before cooking.
Remember that the key to perfectly cooked lamb chops is not overcooking them. They should be slightly pink in the middle for the best texture and flavor. This recipe delivers restaurant-quality results with minimal effort, making it perfect for both novice cooks and experienced home chefs.
Rosemary Garlic Lamb Chops
Ingredients
- 8 lamb chops about 1-inch thick
- 4 large garlic cloves minced
- 3 tablespoons fresh rosemary finely chopped
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 lemon zested
Instructions
- Remove lamb chops from the refrigerator 30 minutes before cooking to bring them to room temperature. This ensures even cooking.
- In a small bowl, combine minced garlic, chopped rosemary, olive oil, Dijon mustard, salt, pepper, and lemon zest to create a paste.
- Pat the lamb chops dry with paper towels, then rub the herb mixture evenly on both sides of each chop.
- Heat a large cast-iron skillet over medium-high heat until hot but not smoking.
- Place the lamb chops in the skillet and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F).
- Transfer to a plate and let rest for 5-7 minutes before serving to allow the juices to redistribute.
