This Easy Garlic Rosemary Lamb Chops is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of lamb chops are best for this recipe?
Rib chops or loin chops about 1 inch thick are ideal. Rib chops have a single bone and are the most tender. Loin chops are slightly larger with a T-bone shape.
2. How long should I marinate the lamb chops?
At least 30 minutes for basic flavor, up to 4 hours for maximum garlic and rosemary penetration. Do not marinate overnight — the acid from lemon or vinegar can make the lamb mushy.
3. What is in the garlic rosemary marinade?
Olive oil, fresh minced garlic (6+ cloves), chopped fresh rosemary, lemon juice, salt, and cracked black pepper. The olive oil carries the flavors into the meat while the lemon tenderizes.
4. How do I sear lamb chops properly?
Get a cast iron skillet screaming hot, add oil, and sear 3-4 minutes per side for medium-rare. Do not move the chops — an undisturbed sear creates the best brown crust.
5. What internal temperature for lamb chops?
130 degrees for medium-rare, 140 for medium. Lamb is best enjoyed at medium-rare where the fat renders properly and the meat is pink, tender, and incredibly flavorful.
6. Should I use fresh or dried rosemary?
Fresh rosemary is strongly preferred — its aromatic oils release during cooking and provide a piney, fragrant flavor that dried rosemary cannot match. Use about 2 tablespoons chopped.
7. How much garlic is too much for lamb?
You cannot really use too much garlic with lamb — the bold flavor of the meat stands up to generous amounts. 6-8 cloves minced for 8 chops is a great starting point.
8. Should I rest the lamb chops before serving?
Yes — 5 minutes loosely tented with foil. The temperature rises 5-10 degrees during rest while the juices redistribute throughout the meat for a juicier result.
9. What sides pair with garlic rosemary lamb chops?
Roasted potatoes, mint chimichurri, grilled asparagus, couscous, sauteed green beans, or a Mediterranean salad with feta, olives, and cucumber complement lamb beautifully.
10. Can I grill these instead of pan-searing?
Absolutely — grill over medium-high heat for 3-4 minutes per side. The open flame adds a smoky char that pairs wonderfully with the garlic rosemary marinade.
Watch How to Make This
Ingredients
Method
- 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.
- Air Fryer Lamb Chops
- Honey Glazed Lamb Chops
- Garlic and Herb Roast Leg of Lamb
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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