Description
Indulge in tender, juicy lamb chops with a garlicky, rosemary-scented crust, perfectly paired with mint jelly.
Ingredients
Scale
- 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)
Instructions
- 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.
- In a small bowl, combine the olive oil, minced garlic, and crushed rosemary leaves. This aromatic mixture will form the flavor crust.
- Rub the garlic and rosemary mixture evenly over both sides of each lamb chop, ensuring the surface is well coated.
- Heat a heavy skillet (cast iron is ideal) over medium-high heat. Add a small splash of olive oil if the pan looks dry.
- Place the lamb chops in the skillet without overcrowding. Cook for about 4–6 minutes per side, depending on thickness and desired doneness.
- 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.
- 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