Rosemary Garlic Lamb Chops
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.