Easy Garlic Rosemary Lamb Chops

I take succulent lamb chops and infuse them with a rich, savory flavor that will make your mouth water. I sear the lamb chops in a hot pan until they are golden brown and crispy on the outside while remaining tender and juicy on the inside. Finally, I serve the lamb chops with a simple, yet delicious side of vegetables. This recipe is easy to make, but it is sure to impress even the most discerning palate. So why not give it a try and see for yourself?

What is a Lamb Chop?

Chops are portions of lamb meat that are cut different parts of the lamb, like shoulder chop, loin chop and blade chop. The texture, flavor and fat content will be different depending on the muscle that is comes from.

What does lamb taste like?

Most lamb is grass-finished, which gives lamb its unique flavor. Some people describe the flavor as “gamey,” but we prefer using words like grassy, well-balanced, robust or pastoral. The flavor comes from branched-chain fatty acids (BCFAs) in the lamb's fat.

Make it

Easy Garlic Rosemary Lamb Chops

Ingredients

1.5 lbs lamb rib chops - 1 rack (about 8 ribs) cut from Frenched** rack of Lamb

1/3 cup olive oil

5 cloves garlic, minced

1 tbsp fresh rosemary, chopped, plus a couple of sprigs

1/2 tsp kosher Salt

Freshly ground pepper to taste

Directions

In a freezer bag, combine the olive oil, garlic, rosemary, and salt and pepper. Add the lamb chops and rub them with the marinade. Seal the bag and refrigerate for at least 4 hours, up to 24 hours.

Before cooking, let lamb chops sit at room temp 30 min.

Heat a large heavy pan (we prefer cast iron) or grill over high heat. Remove the chops from the bag. Grill for 3 to 4 minutes on each side, or until cooked to desired doneness. Let rest for 5 minutes.

Lamb Chop Cooking Temperature Guide:

Remove at 125˚F for Rare to get an ideal temp of 130˚F.

Remove at 130˚F for Medium Rare to get the ideal temp of 135˚F

Remove at 140˚F for Medium to get the ideal temp of 145˚F

Remove at 155˚F for Medium-Well to get the ideal temp of 160˚F

Remove at 160˚F for a Well Done ideal temp of 165˚F

Note: The USDA recommends a safe cooking temp of 145˚F. Lamb is best cooked to medium.

**Frenched means part of the meat/fat has been cut away on the bone-side to expose the bones.