Lamb is a great splurge protein that is super easy to work with and comes together very quickly. I typically like to buy the entire rack of lamb, which takes a bit longer to cook, but also like to work with the lamb chops because they’re the same cut (aka, flavor) but the cook time is about a quarter of that of a rack. My son loves Lamb Chops because they’re fun to eat, like ribs, and taste great!
Lamb is a very flavorful meat and doesn’t need much in terms of seasoning. This simple recipe combines fresh Rosemary, Garlic, a little Olive Oil, some Salt and Pepper, and that’s it. Too much will over power the meat so be careful to not use too much.
I like to serve Lamb with a side like Green Beans, Asparagus, or even a Greek Salad. The protein also does well dipped in homemade Tzatziki or Pesto Sauce.
Rosemary Garlic Lamb ChopsCourse: DinnerCuisine: MediterraneanDifficulty: Easy
Lamb is a very flavorful meat and doesn’t need much in terms of seasoning. This simple recipe combines fresh Rosemary, Garlic, a little Olive Oil, and some Salt and Pepper.
10-12 Lamb Chops cut from rack
2 Tbsp Olive Oil, divided
3 cloves Garlic, minced
1 Tbsp fresh Rosemary, chopped
Salt & Pepper to taste
- Remove Lamb Chops from fridge.
- Combine 1 Tbsp of the Olive Oil along with the Garlic, Rosemary, Salt and Pepper in a small bowl.
- Rub the mixture on both sides of the lamb chops except for on the exposed bones.
- Let Lamb Chops sit on counter to marinate and get to room temperature, about 30-45 minutes.
- Set a large pan over medium-high heat, preferably a cast-iron pan, and add 1 Tbsp of the Olive Oil.
- When pan and oil are hot, add the Lamb Chops. Let cook undisturbed for 3 minutes on each side for medium-rare. Increase cooking time for Medium or Medium-Well.
- Remove Lamb Chops from pan and let rest for 5 minutes on a cutting board before serving.
- Lamb is medium-rare when internal temperature reaches 125 degrees. Temperature will rise slightly after rest period.