Lamb Chops with Garlic Rosemary

These pan-seared lamb chops have become my reliable entertaining meal thanks to their punchy garlic and rosemary flavors and a dreamy white wine butter sauce. The aroma fills the kitchen and the result is so impressive it always earns rave reviews yet the steps are so straightforward you can pull it off even on a busy weeknight.

Ingredients

• Lamb rib chops: You want about eight pieces from a rack of Frenched lamb Ask your butcher for evenly thick pieces with a good layer of fat
• Fresh garlic: Minced for aromatic punch Choose firm cloves without green shoots
• Olive oil: Keeps the meat juicy and helps flavors stick Use extra virgin for best taste
• Fresh parsley: Adds freshness and color Go for bright green bunches without wilting
• Fresh rosemary: For signature lamb flavor Pick stems with soft vibrant needles
• Tabasco original red pepper sauce: Brings subtle heat Not too spicy just a nice layer of depth
• Fine sea salt: To highlight all the flavors A good quality flake will melt into the meat
• Freshly ground black pepper: For heat and aroma Grind right before using
• White wine: For the sauce Choose something crisp and dry like Sauvignon Blanc If not using wine chicken stock works too
• Unsalted butter: Gives the sauce that creamy luxurious finish Opt for European style if you have it
• Salt and pepper for the sauce: Taste and season at the end

Step-by-Step Instructions

Prep the Lamb Chops:

Pat the lamb chops dry with paper towels which helps with browning and ensures no excess moisture remains Slice between the ribs to get even pieces about three quarters to one inch thick

Make the Marinade:

In a medium bowl combine three tablespoons olive oil minced garlic chopped parsley rosemary Tabasco salt and black pepper Mix well until the herbs are fragrant and the mixture is cohesive

Marinate the Chops:

Lay the lamb chops in a casserole or shallow dish Pour the marinade over and massage it in with your hands focusing on all the meaty surfaces Cover and refrigerate for at least one hour Overnight marination gives even deeper flavor

Bring to Room Temperature:

Remove the lamb from the fridge about thirty minutes before you plan to cook This prevents tough meat and helps the chops cook more evenly

Sear the Chops:

Heat a large heavy skillet over high heat and add the remaining tablespoon of olive oil Once shimmering add the lamb chops in a single layer Sear three to four minutes per side for a rosy medium rare Rest the seared chops loosely covered with foil while making the sauce

Deglaze and Finish the Sauce:

Remove any burnt garlic bits from the pan leaving one or two tablespoons of drippings Pour in the white wine or stock and simmer for two minutes scraping up the tasty browned bits Turn off the heat and whisk in the butter one tablespoon at a time until the sauce is velvety Taste and adjust with salt and pepper as needed

Plate and Serve:

Arrange the lamb chops on a platter Pour the white wine butter sauce over the top Sprinkle with more fresh parsley for garnish Serve with mashed potatoes creamy polenta or roasted veggies for a full meal

Bookmark

Rosemary is my secret for memorable lamb It fills the kitchen with a cozy fragrance and always reminds me of the rosemary bushes in my grandmother’s backyard My family gathers for Easter every year and lamb is always on the table These flavors bring back those happy memories every time

Storage Tips

Leftover lamb chops keep well in an airtight container in the refrigerator for up to three days Reheat gently in a low oven to prevent them drying out I find leftover sauce keeps for the same length and tastes delicious drizzled on roasted vegetables or tossed with pasta

Ingredient Substitutions

If you do not have fresh rosemary use half as much dried but crush it between your fingers first No Tabasco You can use a pinch of red chili flakes instead White wine adds brightness but chicken stock is a great nonalcoholic choice

Serving Suggestions

I love to spoon the lamb chops and sauce over a bed of fluffy mashed potatoes or garlicky polenta For a lighter touch roasted asparagus or green beans balance the richness A fresh green salad rounds out the meal nicely

Bookmark

Cultural or Historical Context

Lamb with garlic and rosemary is a timeless pairing found throughout Mediterranean cuisine The combination is especially beloved in Greek and Italian cooking but has taken root on American tables for springtime holidays and special occasions For many families a platter of lamb means celebration

Frequently Asked Questions

→ How long should lamb chops marinate?

Allow at least 1 hour for marinating, though an overnight marinate will provide a deeper, more infused flavor.

→ What is the best pan for searing lamb chops?

A heavy cast iron skillet provides even heat and helps achieve a caramelized, flavorful crust on the chops.

→ How do I know when lamb chops are done?

For medium-rare, remove from the pan at 130–135°F internal temperature; they will continue to cook as they rest.

→ Can I substitute another herb for rosemary?

Yes, fresh thyme or oregano also pair well with lamb and can be used if rosemary isn’t available.

→ What sides pair best with these lamb chops?

Buttery mashed potatoes, creamy polenta, or roasted seasonal vegetables complement the flavors beautifully.