Lamb Chops with Garlic Rosemary

Garlic and rosemary lamb chops make for a bold and savory main dish that can turn even a weeknight dinner into something memorable. This recipe ensures the meat is perfectly seasoned, seared with a gorgeous crust, and then finished with a silky white wine butter sauce. Every time I make these, the house fills with the aroma of garlic and herbs, and they vanish from the table before anything else.

I still remember the first time I made these for my in laws and they could not believe I had never worked in a restaurant. These lamb chops helped me start new family traditions.

Ingredients

• Lamb rib chops: about eight pieces look for chops that are evenly cut with a fresh pinkish color
• Fresh garlic: brings out the flavor in the lamb opt for firm unblemished cloves
• Olive oil: split into the marinade and for searing use extra virgin for best taste
• Fresh parsley: optional for garnish add brightness dried parsley can be subbed if needed
• Fresh rosemary: gives that signature earthy note find stems that are fragrant and green
• Tabasco original red pepper sauce: adds a gentle kick you can adjust to taste
• Fine sea salt: helps tenderize and seasons the chops
• Freshly ground black pepper: for a rich peppery bite always grind fresh for the best flavor
• White wine or chicken stock: for the butter sauce pick a dry wine or a stock with low sodium
• Unsalted butter: creates a glossy, creamy finish to the sauce
• Salt and pepper to taste: for final seasoning

Step-by-Step Instructions

Prep the Lamb Chops:

Pat the lamb chops completely dry with paper towels making sure to remove any tiny bone fragments Slice between each rib to create even single chops each about three quarters to one inch thick This step creates the perfect size for searing

Make the Marinade:

Mix three tablespoons olive oil with the garlic parsley rosemary Tabasco salt and pepper in a bowl Stir until everything becomes a rich herb paste

Marinate the Chops:

Place the lamb chops in a wide shallow dish Pour the marinade over them and use your hands to massage into every surface of the chops focusing on the meat Cover and refrigerate for at least one hour or go for overnight for more intense flavor

Bring to Room Temperature:

Remove the lamb from the fridge about thirty minutes before cooking Allowing the meat to warm up ensures even searing

Sear the Chops:

Heat a large heavy skillet over high heat and drizzle in the last tablespoon of olive oil When the oil shimmers add the chops in a single layer Cook for three to four minutes per side until a crust forms and the internal temperature is where you want it Remove and set aside on a plate loosely covered

Make the Sauce:

Pour off any burnt garlic but keep about one to two tablespoons of pan drippings Pour in the white wine or stock Let it simmer over medium heat for two minutes scraping up any brown bits from the pan Remove from heat and whisk in butter one tablespoon at a time until creamy and glossy Taste and add extra salt and pepper if needed

Serve It Up:

Drizzle the warm butter sauce over the rested chops Top with parsley and serve with your favorite sides like creamy mashed potatoes or roasted vegetables

Pin it

My favorite part is how rosemary and garlic truly transform the meat. The first time my daughter helped sprinkle parsley on top everyone gathered around the kitchen island and you could feel the excitement for dinner.

Storage Tips

Leftover lamb chops can be cooled to room temperature then wrapped tightly and stored in the fridge for up to three days For the best results reheat gently in a skillet over low heat to keep them juicy

Ingredient Substitutions

If you cannot find lamb rib chops you can use lamb loin chops instead They may be a bit thicker so adjust the cooking time accordingly For a nonalcoholic version of the sauce stick to chicken stock

Serving Suggestions

These lamb chops shine alongside creamy polenta garlicky mashed potatoes or even just some crusty bread to soak up the extra pan sauce For veggies try simple roasted carrots or asparagus

Pin it

Cultural and Historical Context

Lamb with garlic and rosemary is a timeless pairing seen across Mediterranean traditions It is often served at springtime celebrations or gatherings because the flavors highlight the freshness of the season

Frequently Asked Questions

→ How long should I marinate the lamb chops?

For deep flavor, marinate at least 1 hour or refrigerate overnight, allowing herbs to infuse fully.

→ Can I substitute the white wine in the sauce?

Yes, chicken stock is a great alternative if you prefer not to use wine for deglazing the pan.

→ What's the best way to achieve a perfect sear?

Start with a hot skillet and dry lamb chops, then sear undisturbed for 3–4 minutes per side for a golden crust.

→ How can I tell when the lamb is cooked?

Use an instant-read thermometer. For medium-rare, target 130–135°F before resting under foil.

→ What sides pair well with these lamb chops?

Creamy mashed potatoes, buttery polenta, or roasted seasonal veggies complement the savory flavor beautifully.

→ Is it possible to grill the lamb chops instead?

Absolutely! Grill over medium-high heat for similar timing, turning once for even char and juiciness.