Description
Indulge in the savory delight of these Rosemary Lamb Chops, featuring a medley of aromatic herbs and succulent meat that is perfect for grilling or pan-searing.
Ingredients
Scale
Lamb Chops:
- 8 lamb chops, about 1 inch thick
Marinade:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of 1 lemon
Additional:
- 2 tablespoons unsalted butter
- lemon wedges for serving
Instructions
- Prepare Marinade: In a bowl, whisk together olive oil, garlic, rosemary, salt, pepper, and lemon juice.
- Marinate Lamb Chops: Place lamb chops in a shallow dish or resealable bag, pour marinade over, and coat well. Marinate for at least 1 hour or up to overnight in the refrigerator.
- Cook Lamb Chops: Remove chops from marinade and bring to room temperature. Heat a large skillet or grill pan over medium-high heat. Add butter and sear lamb chops for 3–4 minutes per side for medium-rare, or until desired doneness.
- Rest and Serve: Let lamb chops rest for 5 minutes before serving. Serve with lemon wedges.
Notes
- For deeper flavor, marinate the chops overnight.
- Pair with roasted potatoes, grilled vegetables, or a fresh green salad.
- Use a meat thermometer to ensure perfect doneness: 135°F for medium-rare, 145°F for medium.
Nutrition
- Serving Size: 2 lamb chops
- Calories: 420
- Sugar: 0 g
- Sodium: 510 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 115 mg
