Garlic Rosemary Lamb Chops

Get ready for the most luxurious dinner you’ll make all week! These garlic rosemary lamb chops are pure restaurant-quality indulgence, with a perfectly crusty sear on the outside and juicy, tender meat inside.

The secret lies in our incredible marinade – a harmonious blend of fresh herbs, zingy garlic, and rich olive oil that infuses every bite with Mediterranean flavor. When these chops hit the hot cast iron, the aromatics create a mouthwatering crust that’ll have everyone gathering in the kitchen.

Ingredients

For the Marinade:

• ½ cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 shallot, diced
• 1½ tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon lemon zest
• Kosher salt and freshly ground black pepper, to taste

For the Lamb:

• 2½ pounds frenched rack of lamb, cut into chops
• 1 tablespoon canola oil

Steps

1. Create the marinade by combining olive oil, garlic, shallot, red wine vinegar, Dijon, rosemary, thyme, and lemon zest in a medium bowl. Season with 1 teaspoon salt and ½ teaspoon pepper. Reserve ¼ cup in the refrigerator for serving – this will be your fresh finishing sauce!
2. Place lamb chops in a large zip-top bag and pour in remaining marinade. Seal bag, removing as much air as possible. Massage marinade into meat, then refrigerate 2-6 hours, flipping bag occasionally for even distribution. TIP: Don’t marinate longer than 6 hours or the meat can become mushy.
3. Remove chops from marinade and thoroughly pat dry with paper towels – this is crucial for achieving a perfect sear! Season both sides with salt and pepper.
4. Heat canola oil in a cast iron skillet over medium-high heat until shimmering (about 375°F). Working in batches to avoid crowding, sear chops 3-4 minutes per side for medium-rare (145°F internal temp). Look for a deep golden crust before flipping.
5. Transfer to a plate and let rest 5 minutes – this allows juices to redistribute for maximum tenderness. Serve drizzled with reserved marinade.

Smart Swaps

• Use grapeseed oil instead of canola for a higher smoke point
• Substitute dried herbs (1 teaspoon each) if fresh aren’t available
• Try lamb sirloin chops for a more budget-friendly option

Make It Diabetes-Friendly

• Skip the marinade drizzle at serving to reduce oil content
• Pair with roasted non-starchy vegetables instead of potatoes
• Keep portions to 4-5 oz per serving (about 2 small chops)
• Consider removing visible fat before cooking

Pro Tips

• Let lamb come to room temperature 30 minutes before cooking
• Use tongs to handle meat – forks pierce and release juices
• Test doneness with light pressure: soft = rare, firm = well done
• Rest meat on a warm plate to prevent cooling too quickly