Get ready to transform your ordinary dinner into an extraordinary culinary experience with these incredibly easy and irresistible Garlic and Rosemary Lamb Chops! Imagine serving restaurant-quality meat that's perfectly seared, bursting with aromatic herbs, and so tender it practically melts in your mouth. Whether you're a cooking novice or a seasoned home chef, this Mediterranean-inspired recipe will elevate your cooking game and have your guests begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 8 lamb chops
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove lamb chops from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking and more tender meat.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a better sear and golden-brown crust.
- Season both sides of the lamb chops generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Finely mince garlic cloves and chop fresh rosemary leaves, keeping them ready for later use.
- Heat olive oil in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until the oil is shimmering but not smoking.
- Carefully place lamb chops in the hot pan, ensuring they are not overcrowded to allow proper searing and browning.
- Cook lamb chops for approximately 4-5 minutes on the first side, developing a rich golden-brown crust.
- Flip the chops and add minced garlic and chopped rosemary to the pan, allowing the aromatics to infuse with the meat.
- Cook for an additional 3-4 minutes on the second side for medium-rare, or adjust cooking time based on desired doneness.
- Use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- Remove lamb chops from the pan and let them rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Optional: Create a quick pan sauce by deglazing the skillet with a splash of white wine or chicken stock, scraping up browned bits.
- Drizzle the pan sauce over the rested lamb chops before serving, garnishing with additional fresh rosemary if desired.
Tips
- Temperature is Key: Always let your lamb chops rest at room temperature for 30 minutes before cooking. This ensures even cooking and maximum tenderness.
- Dry for a Perfect Sear: Pat the lamb chops completely dry with paper towels. Moisture is the enemy of a beautiful golden-brown crust, so remove as much surface moisture as possible.
- Don't Overcrowd the Pan: Give your lamb chops breathing room! Overcrowding prevents proper searing and can lead to steaming instead of browning.
- Use a Meat Thermometer: For perfectly cooked lamb, invest in a meat thermometer. It takes the guesswork out of achieving your desired doneness.
- Let It Rest: Always let your lamb chops rest after cooking. This allows the juices to redistribute, ensuring each bite is as juicy and flavorful as possible.
- Fresh Herbs Matter: Use fresh rosemary if you can. The difference in flavor compared to dried herbs is remarkable and will elevate your dish significantly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 35g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 110mg
