Pan-Seared Lamb Chops with Rosemary

Name: Pan-Seared Lamb Chops with Rosemary
Prep time: 15 min
Cook time: 12 min
Yield: 4

lamb rosemary pan-seared elegant garlic herb-crusted dinner party

These perfectly seared lamb chops infused with aromatic rosemary and garlic create an elegant, restaurant-quality meal that's surprisingly simple to prepare and guaranteed to impress at any dinner table.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 12

Ingredients

8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops, frenched
45ml3 tbsp extra virgin olive oil
30ml2 tbsp fresh rosemary, finely chopped
4 cloves4 cloves garlic, minced
15ml1 tbsp Dijon mustard
10ml2 tsp kosher salt
5ml1 tsp freshly ground black pepper
30g2 tbsp unsalted butter
4 sprigs4 sprigs fresh rosemary sprigs
15ml1 tbsp fresh lemon juice
60ml1/4 cup red wine (optional)
15ml1 tbsp balsamic vinegar

Instructions

Remove 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
In a small bowl, combine 30ml (2 tbsp) 45ml3 tbsp extra virgin olive oil, 30ml2 tbsp fresh rosemary, 4 cloves4 cloves garlic, and 15ml1 tbsp Dijon mustard to create a paste.
Season 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops generously on both sides with 10ml2 tsp kosher salt and 5ml1 tsp freshly ground black pepper. Rub the rosemary-garlic paste evenly over both sides of each chop.
Heat remaining 45ml3 tbsp extra virgin olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering.
Carefully place 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops in the hot skillet, leaving space between each chop. Sear for 3-4 minutes without moving them, until a golden-brown crust forms.
Flip 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops and add 30g2 tbsp unsalted butter and 4 sprigs4 sprigs fresh rosemary sprigs to the pan. Continue cooking for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F) or longer to desired doneness.
Tilt the pan and baste the chops with the herb-infused butter using a spoon for the last minute of cooking.
Remove 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops to a warm plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
Optional: For a quick pan sauce, add 60ml1/4 cup red wine (optional) and 15ml1 tbsp balsamic vinegar to the same pan, scraping up any browned bits. Simmer for 1-2 minutes until reduced by half.
Drizzle 8 pieces (2.5cm thick)8 pieces (1-inch thick) lamb rib chops with 15ml1 tbsp fresh lemon juice and serve immediately with pan sauce if made.

Ingredients

id: lamb_chops metric: 8 pieces (2.5cm thick) imperial: 8 pieces (1-inch thick) name: lamb rib chops, frenched
id: olive_oil metric: 45ml imperial: 3 tbsp name: extra virgin olive oil
id: fresh_rosemary metric: 30ml imperial: 2 tbsp name: fresh rosemary, finely chopped
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: dijon_mustard metric: 15ml imperial: 1 tbsp name: Dijon mustard
id: salt metric: 10ml imperial: 2 tsp name: kosher salt
id: black_pepper metric: 5ml imperial: 1 tsp name: freshly ground black pepper
id: butter metric: 30g imperial: 2 tbsp name: unsalted butter
id: rosemary_sprigs metric: 4 sprigs imperial: 4 sprigs name: fresh rosemary sprigs
id: lemon_juice metric: 15ml imperial: 1 tbsp name: fresh lemon juice
id: red_wine metric: 60ml imperial: 1/4 cup name: red wine (optional)
id: balsamic_vinegar metric: 15ml imperial: 1 tbsp name: balsamic vinegar

Instructions

Remove {lamb_chops} from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
In a small bowl, combine 30ml (2 tbsp) {olive_oil}, {fresh_rosemary}, {garlic}, and {dijon_mustard} to create a paste.
Season {lamb_chops} generously on both sides with {salt} and {black_pepper}. Rub the rosemary-garlic paste evenly over both sides of each chop.
Heat remaining {olive_oil} in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering.
Carefully place {lamb_chops} in the hot skillet, leaving space between each chop. Sear for 3-4 minutes without moving them, until a golden-brown crust forms.
Flip {lamb_chops} and add {butter} and {rosemary_sprigs} to the pan. Continue cooking for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F) or longer to desired doneness.
Tilt the pan and baste the chops with the herb-infused butter using a spoon for the last minute of cooking.
Remove {lamb_chops} to a warm plate and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute.
Optional: For a quick pan sauce, add {red_wine} and {balsamic_vinegar} to the same pan, scraping up any browned bits. Simmer for 1-2 minutes until reduced by half.
Drizzle {lamb_chops} with {lemon_juice} and serve immediately with pan sauce if made.

Tips

Temperature Guide: For perfect doneness, use an instant-read thermometer: 54°C (130°F) for medium-rare, 60°C (140°F) for medium, 66°C (150°F) for medium-well.

Choosing Lamb: Look for bright red meat with white, firm fat. Frenched chops have the fat and meat scraped from the bone end for elegant presentation.

Searing Success: Don't move the chops once they hit the pan. A proper sear requires high heat and patience - you'll hear an aggressive sizzle when it's working.

Resting is Critical: Always let lamb rest after cooking. This allows the muscle fibers to relax and juices to redistribute, ensuring maximum tenderness.

Herb Alternatives: If rosemary isn't available, try fresh thyme, oregano, or a combination of Mediterranean herbs. Fresh herbs are essential for best flavor.

Pan Choice: A heavy-bottomed pan retains heat better and creates more even browning. Cast iron or stainless steel work best for this technique.

Wine Pairing: Lamb pairs beautifully with medium to full-bodied red wines like Cabernet Sauvignon, Merlot, or Côtes du Rhône.

Serving Suggestions: Complement with roasted vegetables, garlic mashed potatoes, or a simple arugula salad with lemon vinaigrette to balance the richness.