Tender lamb chops marinated in olive oil, garlic, and fresh rosemary - this simple 5-ingredient Mediterranean dish transforms premium lamb into an elegant restaurant-quality meal.
Recipe Details
Ingredients
- 8 pieces lamb rib chops (French-trimmed)
- 60ml extra virgin olive oil
- 4 cloves garlic, minced
- 3 tbsp fresh rosemary, chopped
- 1 large lemon, juiced
Instructions
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In a shallow dish, combine 60ml extra virgin olive oil, 4 cloves garlic, 3 tbsp fresh rosemary, and 1 large lemon juice. Whisk together to create the marinade.
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Season 8 pieces lamb rib chops (French-trimmed) generously with salt and pepper on both sides. Place in the marinade, turning to coat completely. Let marinate for at least 10 minutes, or up to 2 hours refrigerated.
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Heat a large skillet or grill pan over medium-high heat. Remove lamb chops from marinade, reserving any excess.
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Cook lamb chops for 3-4 minutes per side for medium-rare (internal temperature of 54°C/130°F), or longer for desired doneness.
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During the last minute of cooking, spoon any reserved marinade over the chops for extra flavor.
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Remove from heat and let rest for 3-5 minutes before serving. The internal temperature will rise slightly during resting.
Tips
Lamb Quality: Choose well-marbled lamb chops from a trusted butcher. French-trimmed chops look elegant and cook evenly.
Temperature Guide: Medium-rare (54°C/130°F) is ideal for lamb chops - they'll be pink and juicy. Adjust cooking time for preference.
Marinating Time: Even 10 minutes helps, but 30 minutes to 2 hours develops the best flavor. Don't marinate longer as the acid can toughen the meat.
Resting Importance: Let chops rest after cooking to allow juices to redistribute throughout the meat for maximum tenderness.
Herb Substitutions: Fresh thyme or oregano work well in place of rosemary. Use about the same amount.
Serving Ideas: Perfect with roasted potatoes, grilled vegetables, or a simple Greek salad with feta and olives.