Description
Delicious and flavorful rosemary lamb chops marinated with garlic, lemon, and fresh herbs, then pan-seared or grilled to perfect medium-rare. A quick and easy Mediterranean-inspired main course that pairs wonderfully with roasted potatoes or sautéed greens.
Ingredients
Scale
Meat
- 8 lamb rib chops (about 1 inch thick)
Marinade
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Prepare the lamb chops: Pat the lamb chops dry with paper towels to remove excess moisture, ensuring a better sear.
- Make the marinade: In a small bowl, combine olive oil, finely chopped rosemary, minced garlic, salt, black pepper, lemon juice, and lemon zest if using. Mix thoroughly.
- Marinate the chops: Rub the marinade evenly over both sides of the lamb chops. Let them sit at room temperature for 20–30 minutes, or cover and refrigerate for up to 4 hours for deeper flavor.
- Heat the pan or grill: Preheat a large skillet or grill pan over medium-high heat until hot.
- Cook the lamb chops: Place the lamb chops onto the hot pan and sear them for 3–4 minutes on each side for medium-rare doneness. Adjust cooking time if you prefer your lamb more or less cooked.
- Rest the meat: Remove the lamb chops from heat and let them rest for 5 minutes to allow juices to redistribute before serving.
- Serve: Serve warm with your choice of sides such as roasted potatoes, sautéed greens, or a fresh mint yogurt sauce for a complete meal.
Notes
- For enhanced smoky flavor, try grilling the lamb chops instead of pan-searing.
- This dish pairs beautifully with roasted potatoes, sautéed greens, or a fresh mint yogurt sauce.
- Marinating longer (up to 4 hours) enhances flavor but is optional for quick preparation.
- Adjust cooking time depending on the thickness of the lamb chops and desired doneness.
