Perfectly Pan-Seared Lamb Chops
The easiest way to enjoy restaurant-quality lamb chops at home with a simple garlic and rosemary marinade.
Servings 4
Calories 253kcal
Ingredients
- 16 ounces lamb chops
- 2 tablespoons olive oil for the marinade
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary minced or 1/2 teaspoon dried rosemary, minced
- 2 tablespoons lemon juice half a lemon
- 1/2 teaspoon kosher salt
- 1 tablespoon olive oil for cooking
Instructions
- Trim off any excess fat from the lamb chops, and set aside as you make your marinade.
- Make a marinade by placing in a small bowl two tablespoons of olive oil, minced garlic, rosemary, and juice of half of a lemon. Mix together well.
- Spread one half of the marinade over the lamb chops, flip the lamb chops over, and spread over the remaining marinade. While this is being prepared I like to oven roast some small red potatoes, with olive oil, rosemary, and kosher salt. For me, having these flavors mimicked in another part of the meal makes my dining all the more pleasurable.
- Ideally, you should let the lamb chops marinate in this sauce for 30 minutes to an hour. Cover the lamb chops, and place them into the refrigerator while the flavors mingle together.
- When you are ready to cook, heat large skillet medium heat, check to make sure the pan is hot (add a couple of drops of water, and if they sizzle and evaporate immediately, the pan is ready to use).
- Add about a tablespoon of olive oil to the pan, and add the lamb chops in a single layer. Depending upon how thick your lamb chops are, each side should cook for 3 to 5 minutes on each side.
- When the lamb is cooked on one side, flip over, and squeeze the remaining lemon half over the lamb, and season with kosher salt. Cook lamb to your desired doneness. If you want really decadent lamb you can finish the pan with a couple of tablespoons of butter, and baste the lamb with the butter just before serving.
Video
Recipe Tips
For the perfect doneness, use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the temperature will rise about 5 degrees during resting. For the best flavor and texture, avoid cooking lamb beyond medium.
Nutrition
Calories: 253kcal | Carbohydrates: 0g | Protein: 27g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 357mg | Potassium: 357mg | Sugar: 0g | Vitamin C: 0.5mg | Calcium: 16mg | Iron: 2.5mg
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