Description
Garlic Rosemary Lamb Chops are succulent, flavorful lamb chops marinated in a fragrant blend of olive oil, garlic, fresh herbs, and lemon zest, then seared to perfection in a cast iron skillet. This dish offers a perfect balance of tender meat with aromatic herb notes, ideal for an impressive yet simple dinner.
Ingredients
Scale
Marinade
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 1 1/2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon lemon zest
- Kosher salt, to taste (about 1 teaspoon for marinade + extra for seasoning)
- Freshly ground black pepper, to taste (about 1/2 teaspoon for marinade + extra for seasoning)
Main Protein
- 2 1/2 pounds frenched rack of lamb, excess fat trimmed and cut into chops
- 1 tablespoon canola oil
Instructions
- Prepare the Marinade: In a medium bowl, combine the extra-virgin olive oil, minced garlic, diced shallot, red wine vinegar, Dijon mustard, chopped rosemary, thyme leaves, lemon zest, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Mix well. Reserve 1/4 cup of this marinade mixture and refrigerate until ready to serve.
- Marinate the Lamb: Place the lamb chops in a gallon-sized Ziploc bag or large bowl. Pour the remaining marinade over the lamb, ensuring all pieces are coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 2 hours, preferably up to 6 hours, turning occasionally to evenly distribute the marinade.
- Prepare Lamb for Cooking: Remove the lamb chops from the marinade, draining any excess liquid. Use paper towels to pat both sides of the chops dry for a better sear. Season both sides with additional kosher salt and freshly ground black pepper to taste.
- Cook the Lamb Chops: Heat 1 tablespoon of canola oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, place the lamb chops in a single layer in the skillet. Sear each side for 3 to 4 minutes or until the internal temperature reaches 145°F (medium-rare). Adjust time if you prefer your lamb more or less done. Once cooked, transfer the chops to a plate and let them rest for 5 minutes to retain their juices.
- Serve: Serve the lamb chops immediately, drizzling with the reserved 1/4 cup of the olive oil marinade for extra flavor and moisture. Enjoy your aromatic garlic rosemary lamb chops paired with your favorite sides.
Notes
- Marinating for longer (up to 6 hours) enhances the flavor and tenderness.
- Patting the lamb dry before searing is crucial to getting a good crust.
- Use a meat thermometer to ensure lamb is cooked to safe temperature but remains juicy.
- Letting the meat rest after cooking helps retain juices and improves texture.
- Canola oil is used for high heat cooking due to its high smoke point.
- Leftover marinade mixture can be used as a sauce but do not reuse the marinade that touched raw lamb without cooking.
