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Garlic Rosemary Lamb Chops

Tender lamb chops marinated in aromatic garlic and rosemary, creating a restaurant-quality dish with a beautiful herb crust that's surprisingly simple to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 lamb chops (about 1-inch thick)
  • 4 cloves garlic, minced
  • 3 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Method
 

  1. Prepare the marinade by whisking together minced garlic, chopped rosemary, olive oil, salt, pepper, balsamic vinegar, and honey in a large bowl.
  2. Add the lamb chops to the marinade, turning each piece to coat thoroughly. Let them marinate for at least 15 minutes at room temperature.
  3. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Remove chops from marinade, letting excess drip off while reserving the liquid for basting.
  4. Place the lamb chops in the hot pan and cook 3-4 minutes per side without moving them for medium-rare (internal temperature of 135°F).
  5. During the last minute of cooking, spoon the reserved marinade over the chops. Transfer chops to a plate and tent with foil, letting them rest for 5 minutes before serving.

Notes

Marinate lamb chops up to 4 hours ahead for improved flavor. Don't overcrowd the pan when searing. Let chops rest for 5 minutes after cooking to redistribute juices. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in low oven (300°F) for 8-10 minutes. For dried rosemary, use one-third the amount. Thyme can substitute for rosemary, and maple syrup works as honey alternative.