Lamb Chops with Garlic Rosemary

Few things make a meal feel more special than juicy lamb chops with garlic and rosemary sizzling in a skillet and finished with buttery white wine sauce. This is my go-to recipe whenever I want to impress family or bring a celebratory touch to a weekend dinner. The fragrant aroma and golden crust are truly irresistible.

My family was hooked on this dish from the first bite and even my picky eater asks for seconds when these lamb chops hit the table. I first made it for a birthday dinner and now it is our requested celebration meal.

Ingredients

• Lamb rib chops about 8 pieces: This cut cooks quickly and delivers a tender juicy bite
• Fresh garlic cloves minced or pressed: Fresh garlic gives the chops irresistible aroma and bold flavor
• Olive oil: Use a good extra virgin variety for the best taste in your marinade and sear
• Fresh parsley chopped or dried parsley: Adds brightness and color plus parsley freshens the entire dish
• Fresh rosemary finely chopped: This herb is classic with lamb and infuses deep earthy notes
• Tabasco original red pepper sauce: Just a splash brings gentle heat without overpowering
• Fine sea salt: Enhances natural lamb flavor look for flakes or fine crystals
• Freshly ground black pepper: For a subtle kick and depth always grind fresh if possible
• White wine or chicken stock: These liquids lift all the brown bits and flavor left in the skillet for the sauce
• Unsalted butter: Melts for a rich smooth finish in your sauce quality matters here
• Salt and pepper to taste: For balancing the sauce adjust to your liking

Step-by-Step Instructions

Prep the Lamb Chops:

Pat the lamb chops dry very well using paper towels. Make sure no bone fragments remain and slice neatly between the ribs for even pieces about three quarters to one inch thick. Drying helps them get an even sear.

Make the Marinade:

Combine three tablespoons of olive oil with the minced garlic parsley rosemary Tabasco salt and black pepper in a bowl. Mix until the garlic and herbs are distributed and the oil looks fragrant and green.

Marinate the Chops:

Arrange the lamb chops in a shallow dish in one layer. Spoon the marinade over each piece rubbing it in with clean hands so every surface gets coated especially the thick meaty sides. Cover and refrigerate for a minimum of one hour or leave overnight for even deeper flavor development.

Bring to Room Temperature:

Pull the chops from the fridge about half an hour before you cook. Letting them warm up ensures juicy results and helps them cook evenly.

Sear the Chops:

Heat a large heavy skillet over high heat and add the remaining tablespoon of olive oil. Once the oil shimmers carefully add the lamb chops in a single layer without crowding. Let them cook for three to four minutes per side without disturbing so a golden crust forms. The internal temperature will rise slightly as they rest so err on the side of just underdone if unsure.

Let the Chops Rest:

Quickly transfer the seared chops to a plate and loosely cover them with foil to keep warm while the juices settle.

Make the Sauce:

Remove any burnt garlic or excess oil but keep just enough drippings in the pan. Pour in the white wine or stock and let it simmer for about two minutes scraping all the tasty browned bits from the bottom. With the heat off whisk in the butter a tablespoon at a time letting it melt fully. Taste for salt and pepper.

Serve It Up:

Drizzle the glossy warm sauce over the plated lamb chops. Scatter with a little extra fresh parsley for a pop of color and serve with your favorite side. Enjoy every tender bite.

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Parsley has always been my secret weapon for making this dish extra fresh and beautiful and it reminds me of many holiday feasts with my grandmother who always sprinkled herbs over roasts.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. For best results reheat gently in a skillet over medium heat with a splash of water or stock to keep them moist. Avoid microwaving for too long as it can dry out the lamb.

Ingredient Substitutions

No white wine on hand Use a good chicken or vegetable stock instead. If you cannot find fresh rosemary dried works just use half the amount. You can swap Tabasco with another mild hot sauce or even a pinch of chili flakes.

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Serving Suggestions

Pair these chops with buttery mashed potatoes creamy polenta or even lemony roasted potatoes. A crisp salad or roasted vegetables round out the meal beautifully. For a simple appetizer serve with toasted bread and the extra marinade as a dip.

Cultural and Historical Notes

Lamb with garlic and rosemary has deep roots in Mediterranean cooking where these flavors hero spring lamb. The dish evokes Easter celebrations and family gatherings but works for any chilly evening that needs a little warmth.

Recipe Questions & Answers

→ How long should lamb chops marinate?

For best flavor, marinate the lamb chops for at least 1 hour, or overnight if possible.

→ What cut works best for this preparation?

Lamb rib chops from a rack of Frenched lamb ribs provide even thickness and tender results.

→ Can I substitute the white wine in the sauce?

Chicken stock is a great alternative to white wine for a similar depth of flavor in the sauce.

→ How do I know when the lamb is done?

Cook the chops 3–4 minutes per side, aiming for medium-rare to medium doneness, as preferred.

→ What sides complement these lamb chops?

Mashed potatoes, creamy polenta, or roasted vegetables pair especially well with the savory lamb.