Garlic Rosemary Lamb Chops
Pan-seared until perfectly golden brown with an amazing garlicky, rosemary-thyme marinade. So easy yet so good!
My main holiday goal for this Easter (or any fancy dinner, really) is ease and simplicity. And not to brag, but this recipe does a very good job at keeping things super simple yet maximizing all the flavor.
With the easiest marinade ever – olive oil, garlic, shallot, red wine vinegar, Dijon, fresh herbs, and s+p – this comes together very, very quickly. So go ahead and marinate those beautiful little lamb chops for 2-6 hours before pan searing them to golden brown perfection, giving you that perfect crusty exterior.
Serve with the remaining marinade you set aside with some peas and my favorite mashed potatoes. It’s so easy and classic, and anyone new to lamb can make this fool-proof recipe, promise.
Garlic Rosemary Lamb Chops
- ½ cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
- 2 ½ pounds Frenched rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon canola oil
- In a medium bowl, combine olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper; set aside 1/4 cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine lamb chops and remaining olive oil mixture; marinate for at least 2 to 6 hours, turning the bag occasionally. Drain the lamb chops from the marinade.
- Using paper towels, pat both sides of the lamb chops dry; season with salt and pepper, to taste.
- Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add lamb chops to the skillet in a single layer and cook until desired doneness, about 3-4 minutes per side. Let rest 5 minutes.
- Serve immediately with reserved 1/4 cup olive oil mixture.
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I’m going to prepare the lamb in a couple of days but plan to grill it on a propane grill. I think there will be too much smoke in my kitchen if I sear on the stove. Plus they won’t all fit in the pan anyway. Will let you know how it turns out on Monday. Thanks! Love your recipes!
Made these last night and they were a hit! Loved the marinade—totally added flavor. I normally just season and put them under the broiler, but the marinade and searing them on the stove brought it to another level.
From before I retired and moved to China and since I returned to the US for reasons only the government know, I have followed your recipes and find the ones I have tried, to be exceptional.
I threw a party for about 25 people several years ago and did the marinade, pretty much as yours and let them set for 3-4 days, grilled them on a hot BBQ just to sear and put them in the fringe until party time. Put them in the oven for a few minutes to warm, and they were perfect, just still pink in the middle. Thank you for all your recipes,