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Lamb Chops · Garlic Rosemary

Garlic Rosemary Lamb Chops

Lamb loin chops rubbed with garlic, rosemary and lemon, then seared in a hot skillet. They look fancy, but they cook in under 10 minutes.

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Prep
10 min
Cook
10 min
Total
55 min
Serves
4
Level
Easy

Ingredients

  • 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

Cook to 145°F inside (check with a thermometer).

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.

Tip: The USDA safe minimum for lamb chops is 145°F plus a 3-minute rest, which leaves them pink and juicy.

Tip: Rib chops (lollipops) are thinner; sear them about 2 to 3 minutes per side.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Warm gently in a covered skillet.

Estimated nutrition per serving: 630 calories · protein 30 g · carbohydrates 3 g · fiber <1 g · sugars 0 g · fat 55 g (saturated 22 g) · sodium 760 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.