Lamb Chops with Garlic and Rosemary Recipe

Lamb Chops with Garlic and Rosemary

Home cooks consistently praise this lamb chops recipe as "surprisingly simple to prepare," even for those who have never cooked lamb before. The result is a flavorful, tender dish that's perfect for any occasion.

Level: Easy
Yield: 4 servings (1/2 cup sauce)
Nutritional Analysis Per Serving: Calories 488, Total Fat 27 grams, Saturated Fat 11 grams, Carbohydrates 2 grams, Protein 48 grams
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

The Food Network test kitchen has perfected this recipe. It's praised for its simplicity, making it accessible even to those new to cooking lamb. The recipe delivers outstanding flavor and tenderness. Our accompanying guide covers everything you need to know about selecting and preparing lamb chops, from the different cuts available to how to determine when they're perfectly cooked. Keep reading for all the details.

Types of Lamb Chops

Often referred to as lamb lollipops due to their bone "handle," these are the most tender cuts. They offer a smooth texture and mild taste.

These chops resemble mini T-Bone steaks, with meat on both sides of the bone. They are meatier than rib chops and typically have a richer flavor.

Shoulder chops are larger cuts taken from the shoulder. They are less tender than rib and loin chops and require slow cooking, making them less suitable for quick pan-searing.

How to Shop for Lamb Chops

Lamb chops are widely available at most grocery stores. With the following tips, you'll be able to choose the best cut for your recipe. Don't hesitate to ask your butcher for advice if you have any questions.

Select the appropriate cut based on your cooking method. For this recipe, lamb loin chops provide a juicy and flavorful result.

Marbling refers to the streaks of fat within the meat. While not as crucial as with beef, choosing chops with good marbling ensures better flavor and tenderness.

Lamb chops should have a bright, pinkish-red color. Avoid dull or grayish meat, as it may indicate lower quality or lack of freshness.

For this recipe, choose chops that are about 1 to 1 1/2 inches thick. This thickness helps keep the center pink when pan-seared. Thinner chops can overcook quickly and become less tender.

Lamb rib chops are sold either frenched or untrimmed. Untrimmed chops have a fat cap covering the bone, while frenched chops have the fat cap removed, exposing several inches of the rib bone. Frenched chops have a more elegant, restaurant-style appearance, but this is purely cosmetic and not necessary.

Lamb Chops Temperature Guide

When searing lamb chops, a meat thermometer is the best way to ensure they're cooked to your liking.

Rare: 115 to 120 degrees F
Medium-rare (our preference): 120 to 125 degrees F
Medium: 130 to 135 degrees F
Medium-well: 140 to 145 degrees F
Well-done: 150 to 155 degrees F

What Is a Pan Sauce?

This recipe features a pan sauce made with garlic, rosemary, wine, chicken stock, mustard, and heavy cream. The sauce is rich in flavor and adds a beautiful touch to the dish. Pan sauces are simple to make and take less than fifteen minutes.

A pan sauce is created by deglazing a pan after searing meat. The browned bits (fond) left in the pan become the base of the sauce. After removing the meat, aromatics like garlic or shallots are added, followed by liquid such as wine or stock. This liquid lifts the fond from the pan, and the mixture is simmered to reduce and concentrate the flavors. Once thickened, fat like butter or cream is often stirred in for extra richness. Pan sauces are an easy way to elevate a main course, adding depth, moisture, and flavor.

What to Serve with Lamb Chops

Lamb chops pair well with a variety of side dishes, from mashed potatoes to simple vegetables. Lamb also complements mint, so sides like Butter Mint Peas or Pan-Roasted Carrots with Mint and Parsley Gremolata are excellent choices. Keep your sides simple to let the lamb be the star of the meal.

Lamb Chops with Garlic and Rosemary

Level: Easy
Yield: 4 servings (1/2 cup sauce)
Nutritional Analysis Per Serving: Calories 488, Total Fat 27 grams, Saturated Fat 11 grams, Carbohydrates 2 grams, Protein 48 grams
Total Time: 35 min
Prep Time: 10 min
Cook Time: 25 min

8 (6-ounce) loin lamb chops, fat trimmed
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 cloves garlic, smashed
1 cup dry red wine
1 teaspoon minced fresh rosemary leaves
1 cup chicken broth, low-sodium canned
2 tablespoons unsalted butter, cut into bits
2 teaspoons whole-grain mustard
2 tablespoons heavy cream

Heat a large skillet over medium-high heat. Pat the lamb chops dry and season with salt and pepper to taste. Add the oil to the pan and heat until shimmering. Place the chops in the pan and cook, turning once, until an instant-read thermometer inserted into the side of the lamb registers 125 degrees F, about 4 minutes per side. After cooking each side, stand the chops on their edges to brown the sides, about 2 minutes more. Reduce the heat if necessary to prevent the browned bits in the pan from burning. Remove the chops from the skillet and set aside in a warm place.
Pour off all but 1 1/2 tablespoons of fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, until golden, about 1 minute. Add the wine and rosemary, stirring up the browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove the pan from the heat and briskly whisk in the butter. Once the butter is incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper.
Serve 2 chops per person with the sauce.