Dinner · Lamb
Rosemary Garlic Lamb Chops
Loin chops marinated in rosemary, garlic and lemon, then seared hot for a special but easy dinner.
⏱ 50 min (10 min prep, 10 min cooking, 30 min waiting)
🍽 Serves 4 · 2 chops
leftovers
gluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Chops
- 8 chop Lamb loin chops, about 1 inch thick
- 2 tbsp Olive oil
- 3 clove Garlic, minced
- 1 tbsp Fresh rosemary, chopped
- 1 tbsp Lemon juice (bottled)
- 1 tsp Dijon-style mustard
- 1 tsp Kosher salt
- ½ tsp Ground black pepper
To serve
- 1 Lemon, cut in wedges
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large heavy skillet, tongs, instant-read thermometer, shallow dish.
- Mix the oil, garlic, rosemary, lemon juice and mustard in a shallow dish. Add the chops and turn to coat. Let stand 30 minutes at room temperature, or refrigerate up to 8 hours.
- Season the chops with the salt and pepper.
- Heat a large heavy skillet over medium-high heat. Sear the chops 4 to 5 minutes per side, until browned and an instant-read thermometer in the center reads 145°F.
- Move them to a clean plate and let rest 3 minutes. Serve with lemon wedges.
🌡 Safe temperaturesBeef, pork or lamb steaks, chops and roasts 145°F with a 3-minute rest. Check the thickest part with a food thermometer (USDA). More on food safety.
Make aheadMarinate the chops in the fridge up to 8 hours ahead.
↺ LeftoversSlice leftover meat off the bone into a pita or over a salad; reheat to 165°F if serving warm.
🧒 With kidsCut the meat off the bone into bite-size pieces. Some kids like to hold the chop by the bone.
Gluten-free swapCheck the mustard label.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.