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Mediterranean
Herb Lamb Chops
18 min total10 prep8 cook2 servings390 cal
PaleoClassicKetoLow-Carb
Lamb chops get rubbed with garlic, fresh rosemary, and olive oil, then seared hard in a hot skillet for a deep crust and a rosy, juicy center. A squeeze of lemon at the end brightens the rich lamb in this fast, restaurant-worthy dinner.
Ingredients
meat
- 4lamb chops
produce
- 2 clovesgarlic
- 1 tbspfresh rosemary
- 0.5lemon
pantry
- 2 tbspolive oil
- 0.75 tspsalt
- 0.5 tspblack pepper
Steps
- Pat the lamb chops dry with paper towels and let them sit at room temperature for 10 minutes.
- Mince the garlic and finely chop the rosemary leaves.
- Rub the chops all over with the olive oil, minced garlic, chopped rosemary, salt, and black pepper.
- Heat a heavy skillet over medium-high heat until very hot, about 2 minutes.
- Sear the chops for 3-4 minutes per side, until a deep golden crust forms and they reach an internal temperature of 57°C (135°F) for medium-rare or 63°C (145°F) for medium.
- Transfer the chops to a plate, tent loosely with foil, and let rest for 5 minutes.
- Squeeze the lemon over the chops just before serving.
- Serve with any pan juices spooned over the top.
Tips
- Let the chops come to room temperature for about 10 minutes before cooking — cold meat straight from the fridge sears less evenly.
- Use a heavy skillet and get it truly hot before adding the chops; a proper sear depends on high, steady heat.
- An instant-read thermometer is the most reliable way to hit your target: 57°C (135°F) for medium-rare, 63°C (145°F) for medium.
- Always rest the chops a few minutes under loose foil after cooking — this keeps the juices in the meat instead of on the cutting board.
