Lamb Chops Garlic Rosemary (Printable Version)
Savor lamb chops infused with garlic and rosemary, seared to perfection and topped with a buttery wine sauce.
# What You'll Need:
→ Lamb Chops
01 -
900 g lamb rib chops (approximately 8 pieces), cut from a rack of Frenched lamb ribs
02 -
6 garlic cloves, minced or pressed
03 -
4 tablespoons olive oil, divided
04 -
2 tablespoons fresh parsley, chopped (or 2 teaspoons dried parsley), plus more for garnish
05 -
2 teaspoons fresh rosemary, finely chopped
06 -
2 teaspoons Tabasco original red pepper sauce
07 -
1.5 teaspoons fine sea salt
08 -
1 teaspoon freshly ground black pepper
→ White Wine Butter Sauce
09 -
120 ml dry white wine or chicken stock
10 -
2 tablespoons unsalted butter
11 -
Salt and freshly ground black pepper, to taste
# Steps to Follow:
01 -
Pat lamb chops dry with paper towels and trim away any bone fragments. Slice between ribs to separate into even pieces, each 2–2.5 cm thick.
02 -
In a medium bowl, mix 3 tablespoons olive oil, minced garlic, chopped parsley, rosemary, Tabasco, sea salt, and black pepper until well combined.
03 -
Arrange lamb chops in a shallow dish. Pour marinade over and massage thoroughly onto all sides of each chop. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.
04 -
Remove lamb chops from refrigerator 30 minutes before cooking to allow meat to come to room temperature.
05 -
Heat a large heavy skillet over high heat and add remaining 1 tablespoon olive oil. When shimmering, arrange chops in a single layer. Sear each side for 3–4 minutes until well browned and cooked to preferred doneness. Transfer to a plate, tent loosely with foil, and let rest.
06 -
Discard any burnt garlic and excess oil from the pan, reserving 1–2 tablespoons of drippings. Pour in white wine or stock and simmer for 2 minutes, scraping up browned bits. Off heat, whisk in butter, one tablespoon at a time, until the sauce is glossy. Season with salt and black pepper to taste.
07 -
Drizzle warm sauce over lamb chops and garnish with extra parsley. Serve immediately with sides such as mashed potatoes, creamy polenta, or roasted vegetables.
# Additional Notes:
01 -
For optimal flavor and tenderness, marinate the lamb chops overnight and allow them to reach room temperature before cooking.
02 -
Searing the chops in a hot, heavy skillet caramelizes the surface and locks in juices.