Here’s a delicious and elegant recipe for Lamb Chops with Garlic and Rosemary — a classic pairing that highlights the rich flavor of lamb with simple, bold aromatics.
🐑 Garlic and Rosemary Lamb Chops
🍽️ Servings: 2–4
⏱️ Prep Time: 10 mins | Marinate: 30 mins–2 hrs | Cook Time: 10–12 mins
🧾 Ingredients:
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8 lamb rib chops (or 4 loin chops)
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3–4 cloves garlic, minced
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2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
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1 tbsp fresh thyme (optional, adds extra depth)
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2 tbsp olive oil
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1 tbsp lemon juice or balsamic vinegar (optional, for brightness)
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Salt and freshly ground black pepper
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1 tbsp butter (for finishing, optional)
👩🍳 Instructions:
1. Marinate the Lamb:
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Pat lamb chops dry with paper towels.
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In a small bowl, mix olive oil, garlic, rosemary, thyme, lemon juice (if using), salt, and pepper.
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Rub the mixture all over the lamb chops.
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Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours (bring back to room temp before cooking).
2. Cook the Chops:
You can pan-sear, grill, or broil them. Here’s how to pan-sear for best crust and flavor:
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Heat a heavy skillet (preferably cast iron) over medium-high heat.
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When hot, add a drizzle of oil. Place chops in the pan without crowding.
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Sear for 3–4 minutes per side for medium-rare (internal temp ~130°F / 54°C), or longer to desired doneness.
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Optional: Add 1 tbsp butter and baste the chops during the last minute of cooking for extra richness.
3. Rest & Serve:
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Let lamb chops rest 5 minutes before serving to retain juices.
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Garnish with a sprig of rosemary or a squeeze of lemon, if desired.
🍷 Pairing Ideas:
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Wine: A full-bodied red like Cabernet Sauvignon, Syrah, or Chianti
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Sides: Roasted potatoes, green beans, couscous, or a warm lentil salad