Lamb Chops Recipe

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The BEST lamb chops recipe! Marinated lamb chops are pan-seared then finished with a flavorful garlic butter herb sauce. Tender and juicy!

Prep: 10

Cook: 10

Total: 50

Servings: -4 servings

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Ingredients

8 lamb rib chops or loin chops* about 2 pounds—if using rib chops, it will be about 1 rack
2 tablespoons fresh rosemary leaves super finely chopped
2 teaspoons kosher salt
½ teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon canola oil
2 tablespoons unsalted butter
6 cloves garlic peeled and sliced
1 tablespoon Dijon mustard
4 to 6 sprigs fresh thyme

Instructions

With paper towels, pat the lamb chops dry and place in a large bowl. In a small bowl, combine the salt, pepper, rosemary, olive oil, and balsamic. Rub all over the lamb. Let stand at room temperature for at least 30 minutes and up to 1 hour before cooking (or refrigerate for 1 day and let come to room temperature prior to cooking).
In a large, deep skillet (cast iron is great here), heat the canola oil over medium-high. Once it’s nice and hot, add the lamb chops in a single layer (don’t let the chops touch; cook in batches if needed). Sear for 3 to 4 minutes per side. Each side should be a nice, deep golden brown and the inside should be medium-rare (you do not want lamb chops medium or well-done or they will be tough and chewy). Remove the lamb to a plate. Let rest for 10 minutes.
Add the butter to the pan. Once it’s melted and sizzling, swirl to coat the pan, then add the garlic, mustard, and thyme. Stir and let cook until the thyme is lightly charred and everything smells ridiculously good. Spoon the sauce and sauteed garlic all over the top of the lamb. Enjoy hot.

Notes

*Loin chops look like a mini T-bone steak; rib chops look like a “lollipop.” Both are nice tender cuts that work well here. Avoid shoulder or rib chops, which are tougher.
*If using rib chops, you can ask the butcher to French them for you if you like (“Frenching” means scraping the excess meat and fat off the tips of the bones so you get a nice “handle.” It’s not mandatory.) You can also buy a whole rack of lamb, then cut it into individual chops yourself.
TO STORE: Store any leftovers from this lamb chops recipe in an airtight container in the refrigerator for up to 3 days.
TO REHEAT: Place the lamb chops in a baking dish. Add a splash of broth (or spoon any remaining pan sauce over the top), cover with foil, and reheat in a 350 degree F oven until warmed through.
TO FREEZE: Store leftovers in an airtight container or zip-top bag for up to 3 months. Defrost in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 2chopsCalories: 507kcalCarbohydrates: 3gProtein: 56gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 187mgPotassium: 761mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 3mgCalcium: 49mgIron: 5mg