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Garlic Rosemary Lamb Chops

Ingredients · Serves 4 · Prep 10 min · Total 55 min

  • 8 lamb loin chops, about 1 inch thick (2 lb total)
  • 2 tbsp olive oil, divided
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tsp lemon zest
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 lemon, cut into wedges
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Garlic Rosemary Lamb Chops

Steps

  1. Stir 1 tbsp of the oil, the garlic, rosemary, lemon zest, salt and pepper together in a small bowl.
  2. Pat the chops dry and rub the mixture all over them. Let them sit at room temperature to soak up the flavor.
  3. Heat the remaining 1 tbsp oil in a 12-inch cast iron skillet over medium-high heat until it shimmers.
  4. Stand the chops on their fat edge with tongs and render the fat until golden. Lean them against each other if needed.
  5. Lay the chops flat and sear without moving until browned underneath. Scrape off any garlic that starts to burn.
  6. Flip and cook until the center reads 145°F (63°C).
  7. Move the chops to a plate and rest them.
  8. Serve with lemon wedges for squeezing over the top.
  9. Cook to 145°F inside (check with a thermometer).