Lamb Chops Garlic Rosemary (Printable Recipe Version)
Juicy lamb chops, seared with garlic and rosemary, finished with a white wine butter sauce.
# Ingredients You’ll Need:
→ Lamb Chops
01 -
2 lbs lamb rib chops (approximately 8 pieces), cut from a rack of Frenched lamb ribs
02 -
6 garlic cloves, minced or pressed
03 -
4 tablespoons olive oil, divided
04 -
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley) plus more for garnish
05 -
2 teaspoons fresh rosemary, finely chopped
06 -
2 teaspoons Tabasco original red pepper sauce
07 -
1 ½ teaspoons fine sea salt
08 -
1 teaspoon freshly ground black pepper
→ White Wine Butter Sauce
09 -
½ cup white wine or chicken stock
10 -
2 tablespoons unsalted butter
11 -
Salt to taste
12 -
Pepper to taste
# Steps to Make It:
01 -
Pat the lamb chops dry with paper towels to remove any bone fragments. Slice between the ribs to separate the chops into even pieces, approximately ¾ to 1 inch thick.
02 -
In a medium bowl, combine 3 tablespoons of olive oil with the garlic, parsley, rosemary, Tabasco, salt, and pepper. Mix until well combined.
03 -
Place the lamb chops in a shallow dish or casserole. Pour the marinade over them and massage into all sides, especially the meaty parts. Cover and refrigerate for at least 1 hour, or overnight for a more intense flavor.
04 -
Remove chops from the refrigerator about 30 minutes before cooking to allow them to come to room temperature.
05 -
Heat a large heavy skillet over high heat with 1 tablespoon of olive oil. Once hot, add the lamb chops in a single layer (work in batches if necessary). Sear for 3–4 minutes per side depending on thickness and desired doneness. Transfer to a plate, tent with foil, and let rest while preparing the sauce.
06 -
Spoon out any burnt garlic or excess oil from the skillet, leaving approximately 1–2 tablespoons of drippings. Pour in the white wine (or chicken stock) and let it simmer for 2 minutes, scraping up the browned bits. Turn off the heat and whisk in the butter, one tablespoon at a time, until the sauce is smooth and glossy. Season with salt and pepper to taste.
07 -
Drizzle the warm sauce over the lamb chops. Sprinkle with fresh parsley and serve alongside buttery mashed potatoes, creamy polenta, or roasted vegetables.
# Extra Information:
01 -
Allowing the lamb chops to come to room temperature before cooking ensures even cooking.
02 -
Resting the meat after searing helps to lock in the juices and enhances flavor.