Lamb Chops Recipe

Introduction

Close your eyes and imagine the scent of sizzling lamb mingling with warm, resinous rosemary and the bright, garlicky lift of olive oil — a rich, savory perfume that fills the kitchen and makes conversation pause. The first bite is a study in contrast: a caramelized crust that gives way to tender, juicy meat with a pleasantly lamb-forward, slightly gamey flavor balanced by the cooling sweetness of mint jelly. The texture is satisfying — a seared edge, tender interior, and that small, pleasing resistance where the chop meets the bone.

This lamb chops recipe is perfect for intimate dinner parties, festive gatherings, or a relaxed weekend evening when you want to feel a little indulgent without a lot of fuss. It also works well for special-occasion breakfasts after a late morning market run: crisped chops alongside eggs make for a memorable meal. If you crave an elegant plate with minimal hands-on time and maximum flavor payoff, this is your recipe.

At a Glance

• Prep Time: 10 minutes
• Cook Time: 8–12 minutes (about 4–6 minutes per side, depending on thickness and desired doneness)
• Total Time: 20–25 minutes (including resting)
• Servings: 4 (one 4-oz chop per person)
• Difficulty Level: Easy–Intermediate

Nutrition Highlights

Estimated nutrition per serving (one 4-oz lamb chop with a quarter of the olive oil and mint jelly), approximated using USDA FoodData Central values and standard nutrition references. These are estimates intended for guidance only.

• Calories: ~400 kcal
• Protein: ~29 g
• Carbohydrates: ~14 g (primarily from the mint jelly)
• Fat: ~26 g (mostly from the lamb and a small contribution from the olive oil)
• Sodium: variable depending on added salt

Notes on sources and accuracy:

• Lamb and olive oil values were cross-referenced with USDA FoodData Central for cooked lamb and standard olive oil profiles.
• Storage and food-safety guidance in other sections follows USDA recommendations for cooked meats (for example, refrigerate within 2 hours, consume within 3–4 days).
  If you need a precise breakdown for dietary reasons, plug your exact ingredients and portions into a dedicated nutrition calculator or consult a registered dietitian.

Why You’ll Love It

This recipe brings together three winning angles:

• Flavor: The garlicky, rosemary-scented crust elevates the lamb’s natural richness; the mint jelly adds a bright, sweet contrast that keeps each bite lively.
• Speed & Ease: With minimal prep and quick skillet cooking, this is an impressive dish you can finish in under 30 minutes. Perfect for weeknights when you want something special without lengthy work.
• Social & Seasonal Appeal: Lamb feels celebratory and pairs beautifully with spring herbs and holiday menus alike — it’s a crowd-pleaser that makes weekday dinners feel festive and dinner parties feel effortless.

Method & Process

Ingredients (serves 4)

• 4 lamb chops, each 4 ounces (about 1"–1½" thick)
• 1 tablespoon olive oil (plus a little more for the skillet if needed)
• 1 clove garlic, minced
• ½ tablespoon crushed fresh rosemary leaves (about 1½ teaspoons)
• Sea salt and freshly ground black pepper, to taste
• ¼ cup mint jelly (for serving)

Optional ingredients and substitutions:

• Substitute 1 tablespoon Dijon mustard for some of the olive oil for a tangy crust.
• Use dried rosemary (½ teaspoon) if fresh isn’t available — crush it between your fingers to release oils.
• Replace mint jelly with a minted yogurt sauce (Greek yogurt + chopped mint + lemon juice) for fewer sugars.
• For a gluten-free version, this recipe is naturally gluten-free as written.

Step-by-step Instructions

1. Pat the lamb chops dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. Let them sit at room temperature for 10–15 minutes while you mix the rub.
2. In a small bowl, combine the olive oil, minced garlic, and crushed rosemary leaves. This aromatic mixture will form the flavor crust.
3. Rub the garlic and rosemary mixture evenly over both sides of each lamb chop, ensuring the surface is well coated.
4. Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add a small splash of olive oil if the pan looks dry. The pan should be hot enough that a drop of water sizzles immediately.
5. Place the lamb chops in the skillet without overcrowding. Cook for about 4–6 minutes per side, depending on thickness and desired doneness:
   • Medium-rare: 4 minutes per side (internal temp ~130–135°F / 54–57°C)
   • Medium: 5–6 minutes per side (internal temp ~140–145°F / 60–63°C)
     Use an instant-read thermometer for accuracy.
6. Once cooked to your preferred temperature, remove the chops from the heat and transfer to a cutting board or plate. Tent loosely with foil and let them rest for 3–5 minutes — resting lets juices redistribute for juicier meat.
7. Serve each chop with a dollop (about 1 tablespoon) of mint jelly on the side for a refreshing contrast.

Practical tips:

• Avoid overcrowding the pan: cook in batches if necessary so each chop gets a proper sear.
• Don’t overmix the garlic-rosemary rub; you want aromatics distributed, not a paste that can burn.
• Check doneness with an instant-read thermometer rather than relying solely on time. Lamb continues to cook a few degrees after being removed from heat.

Serve It Up

• Classic Plate: Serve one chop per person with a scoop of creamy mashed potatoes and roasted asparagus. Mint jelly on the side brightens every bite.
• Light & Fresh: Pair with a lemony arugula salad, shaved fennel, and a drizzle of extra-virgin olive oil.
• Rustic Family Style: Slice chops into strips and serve on a board with roasted root vegetables and warm crusty bread for communal grazing.
• Brunch Twist: Thinly sliced chops alongside soft-scrambled eggs and herb-roasted tomatoes for a hearty weekend brunch.
• Sauces & Accents: Try a dollop of minted yogurt, a rosemary pan sauce (deglaze with red wine), or chimichurri for a punchy herb finish.

Keeping it Fresh

Safe storage recommendations (follow USDA guidelines):

• Room temperature: Do not leave cooked lamb chops at room temperature longer than 2 hours (or 1 hour if ambient temp is above 90°F / 32°C).
• Refrigeration: Place cooled chops in an airtight container and refrigerate within 2 hours. Consume within 3–4 days.
• Freezer: For longer storage, wrap chops tightly in plastic wrap and foil or use vacuum sealing; store in the freezer for up to 2–3 months for best quality. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat gently in a 300°F oven until warmed through, or use a skillet over medium-low heat to avoid overcooking.

Chef’s Advice

• Pick good chops: Look for evenly cut chops with a thin cap of fat and some marbling — those fat pockets render and add flavor. Frenched or unfrenched is a matter of preference; bone-in adds extra flavor.
• Don’t skip resting: Resting is a small step that yields noticeably juicier results.
• Heat control: A screaming hot pan can char the outside before the center cooks; aim for medium-high and adjust as needed.
• Use an instant-read thermometer: For best results, remove chops a few degrees below your target temperature — carryover heat will finish them.
• Herb freshness matters: Fresh rosemary is aromatic and forgiving; if using dried, crush it and use less to prevent a bitter edge.

Creative Twists

• Mediterranean Herb Crust: Add chopped fresh thyme and oregano to the rosemary-garlic rub, and serve with lemon-roasted potatoes and tzatziki.
• Smoky Paprika & Cumin Rub: Swap rosemary for 1 teaspoon smoked paprika and 1⁄2 teaspoon ground cumin for warm, smoky notes; pair with charred corn salsa.
• Minted Yogurt Swap (lower-sugar): Replace mint jelly with a sauce made from Greek yogurt, chopped mint, lemon zest, and a pinch of salt for a tangy, protein-rich contrast.
• Vegetarian Option (Portobello “Steaks”): Marinate large portobello caps in the garlic-rosemary olive oil and sear 3–4 minutes per side; serve with the same mint-yogurt sauce as a satisfying meat-free alternative.

All Your Questions Answered

Q: Can I use dried rosemary instead of fresh?
A: Yes — use about one-third the amount of dried rosemary (roughly ½ teaspoon) and crush it between your fingers to release oils. Expect slightly less brightness than fresh.

Q: What’s the best way to judge doneness without a thermometer?
A: Use time and feel as a guideline: 4–6 minutes per side for 1"–1½" chops gives medium-rare to medium. Pressing the meat — soft (rare), slightly springy (medium-rare), and firmer (medium) — helps, but a thermometer is more reliable.

Q: Is mint jelly necessary?
A: No, but it’s a classic pairing. If you prefer less sugar, use minted yogurt, chimichurri, or a pan sauce made with red wine and shallots.

Q: How do I reheat leftovers without drying them out?
A: Warm gently in a 300°F oven covered with foil until just warmed through, or briefly sauté in a skillet over low heat with a splash of stock or olive oil.

Q: Can I grill these instead of using a skillet?
A: Absolutely. Preheat grill to medium-high and cook 3–5 minutes per side depending on thickness, watching carefully to avoid flare-ups.

Conclusion

If you love bold flavor with fast, reliable techniques, these garlic-rosemary lamb chops are a weeknight game-changer and a weekend showstopper. Try the basic method, then play with the seasoning and finishing sauce to suit your table — and don’t forget to rest the meat for the juiciest results. For a step-by-step video demonstration that complements this method, see Garlic and Herb Lamb Chops (VIDEO) – NatashasKitchen.com, and for another well-tested recipe with garlic and rosemary inspiration, check out Lamb Chops Recipe (With Garlic and Rosemary).

I’d love to hear how yours turns out — leave a comment, share a photo, or tell me which variation you tried. Happy cooking!

Garlic-Rosemary Lamb Chops

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• Author: recipechangegmail-com
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Indulge in tender, juicy lamb chops with a garlicky, rosemary-scented crust, perfectly paired with mint jelly.

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Ingredients

Scale 1x2x3x

• 4 lamb chops, each 4 ounces (about 1″–1½” thick)
• 1 tablespoon olive oil (plus a little more for the skillet if needed)
• 1 clove garlic, minced
• ½ tablespoon crushed fresh rosemary leaves (about 1½ teaspoons)
• Sea salt and freshly ground black pepper, to taste
• ¼ cup mint jelly (for serving)

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Instructions

1. Pat the lamb chops dry with paper towels. Season both sides generously with sea salt and freshly ground black pepper. Let them sit at room temperature for 10–15 minutes while you mix the rub.
2. In a small bowl, combine the olive oil, minced garlic, and crushed rosemary leaves. This aromatic mixture will form the flavor crust.
3. Rub the garlic and rosemary mixture evenly over both sides of each lamb chop, ensuring the surface is well coated.
4. Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add a small splash of olive oil if the pan looks dry.
5. Place the lamb chops in the skillet without overcrowding. Cook for about 4–6 minutes per side, depending on thickness and desired doneness.
6. Once cooked to your preferred temperature, remove the chops from the heat and transfer to a cutting board or plate. Tent loosely with foil and let them rest for 3–5 minutes.
7. Serve each chop with a dollop of mint jelly on the side.

Notes

Lamb feels celebratory and pairs beautifully with herbs and holiday menus alike. Rest the meat for juicier results.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Pan-Seared
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 chop
• Calories: 400
• Sugar: 10g
• Sodium: 300mg
• Fat: 26g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 29g
• Cholesterol: 80mg