Imagine a dish that transports you straight to the sun-drenched hills of the Mediterranean with just one bite. These garlic and rosemary lamb chops aren't just a meal—they're a culinary journey that promises to elevate your home cooking from ordinary to extraordinary. Tender, perfectly seared, and bursting with aromatic herbs, this recipe is your ticket to restaurant-quality dining right in your own kitchen. Get ready to impress your guests and treat yourself to a truly spectacular dining experience!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- 4 lamb chops
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove lamb chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat lamb chops dry with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the lamb chops generously with salt and freshly ground black pepper.
- Mince garlic cloves finely and chop fresh rosemary leaves into small pieces.
- Heat olive oil in a heavy-bottomed skillet or cast-iron pan over medium-high heat until it shimmers and is almost smoking.
- Place lamb chops in the hot skillet, making sure they are not overcrowded to ensure proper browning.
- Cook lamb chops for 4-5 minutes on the first side, developing a golden-brown crust.
- Flip 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 for medium-rare, or adjust time based on desired doneness.
- Use a meat thermometer to check internal temperature: 135°F for medium-rare, 145°F for medium.
- Remove lamb chops from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- Optional: Spoon remaining pan juices with garlic and rosemary over the chops before serving.
Tips
- • Room temperature is key: Always let your lamb chops sit out for 30 minutes before cooking to ensure even heat distribution. • Pat those chops dry: Use paper towels to remove moisture, which is crucial for achieving that beautiful golden-brown crust. • Don't overcrowd the pan: Give each chop space to sear properly, preventing steaming instead of browning. • Use a meat thermometer: This is your best friend for achieving the perfect doneness without guesswork. • Let them rest: Allowing the meat to rest after cooking helps retain those delicious, juicy internal flavors. • Fresh herbs matter: Use fresh rosemary for the most vibrant, aromatic flavor—dried herbs just can't compare! • Quality olive oil makes a difference: Choose a good extra virgin olive oil for the best flavor and searing potential.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 1g
Protein: 30g
Fat: 30g
Saturated Fat: 10g
Cholesterol: 90mg
