Description
This Rosemary Lamb Chops recipe features tender lamb rib chops marinated in a fragrant blend of fresh rosemary, garlic, lemon juice, and olive oil. Perfectly seared on the stovetop to achieve a juicy and flavorful main course with classic Mediterranean flavors, it’s a simple yet elegant dish ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Marinade Ingredients
- 2 tablespoons fresh rosemary, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Main Ingredients
- 8 lamb rib chops
Instructions
- Prepare the Marinade: In a small bowl, combine the rosemary, minced garlic, olive oil, lemon juice, salt, and black pepper to create a flavorful marinade.
- Marinate the Lamb: Place the lamb rib chops in a shallow dish or resealable bag, pour the marinade over the chops, ensuring each piece is evenly coated. Cover and refrigerate for at least 1 hour or up to 4 hours for enhanced flavor infusion.
- Bring to Room Temperature: Remove the marinated lamb chops from the refrigerator about 20 minutes before cooking to allow them to reach room temperature for even cooking.
- Heat the Cooking Surface: Preheat a large skillet or grill pan over medium-high heat, ensuring it is hot before adding the lamb to achieve a good sear.
- Sear the Lamb Chops: Place the lamb chops in the hot pan and cook for about 3 to 4 minutes per side, depending on your desired doneness, to develop a rich, brown crust while keeping the inside juicy.
- Rest the Meat: Once cooked, transfer the lamb chops to a plate and let them rest for 5 minutes to allow the juices to redistribute, resulting in tender, flavorful meat.
Notes
- For extra flavor depth, marinate the lamb chops overnight in the refrigerator.
- Serve these lamb chops alongside roasted vegetables, creamy mashed potatoes, or a fresh green salad for a complete meal.
- If using dried rosemary, reduce the quantity to 1 tablespoon to avoid overpowering the dish.
