Lamb Chops Garlic Rosemary (Printer-Friendly)
Tender lamb chops infused with garlic and rosemary, finished with a silky white wine butter sauce for rich flavor.
# What You’ll Need to Cook:
→ 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 pepper, to taste
# Steps to Prepare:
01 -
Pat lamb chops dry with paper towels, removing bone fragments. Separate the racks into individual chops, 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 blended.
03 -
Arrange lamb chops in a shallow casserole dish. Coat thoroughly with marinade, ensuring all meaty surfaces are covered. Cover and refrigerate for at least 1 hour, or overnight for enhanced flavor.
04 -
Remove marinated chops from the fridge 30 minutes before cooking to reach room temperature.
05 -
Heat a large cast iron skillet over high heat with remaining olive oil (1 tablespoon). Sear lamb chops in a single layer for 3–4 minutes per side, working in batches if necessary, until preferred doneness. Transfer to a plate, cover loosely with foil, and rest.
06 -
Remove any burnt garlic or excess oil from the skillet, leaving 1–2 tablespoons of drippings. Add white wine or chicken stock to pan, simmer for 2 minutes, scraping browned bits. Off the heat, whisk in butter one tablespoon at a time until emulsified and glossy. Adjust seasoning with salt and pepper.
07 -
Arrange rested lamb chops on plates. Drizzle with warm white wine butter sauce and sprinkle with reserved fresh parsley. Serve with preferred sides such as mashed potatoes, polenta, or roasted vegetables.
# Extra Cooking Tips:
01 -
For optimal tenderness, marinate the lamb chops overnight and finish with a rest period after searing to retain juices.