Description
Succulent rosemary lamb chops marinated with garlic, fresh rosemary, lemon juice, and olive oil, then pan-seared to perfection for a flavorful Mediterranean main course.
Ingredients
Scale
Lamb Chops
- 8 lamb rib chops
Marinade
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Optional
- 1 tablespoon unsalted butter
Instructions
- Prepare the Lamb Chops: Pat the lamb chops dry thoroughly using paper towels to ensure a good sear.
- Make the Marinade: In a small bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, black pepper, and lemon juice.
- Marinate: Rub the marinade evenly over both sides of the lamb chops. Let them sit at room temperature for 15 minutes to absorb the flavors.
- Heat the Pan: Place a large skillet or grill pan over medium-high heat until hot.
- Cook the Lamb Chops: Add the lamb chops to the pan and cook for 3 to 4 minutes on each side for medium-rare, or longer depending on desired doneness.
- Add Butter for Richness: In the final minute of cooking, add the unsalted butter to the pan and spoon the melted butter over the chops to enhance flavor and moisture.
- Rest the Meat: Remove the chops from heat and let them rest for 5 minutes to allow the juices to redistribute before serving.
Notes
- For best flavor, always use fresh rosemary instead of dried.
- You can also grill the lamb chops outdoors using the same cooking time.
- Serve hot with roasted vegetables or creamy mashed potatoes for a complete meal.
