Description
These Garlic Rosemary Lamb Chops are marinated in a flavorful blend of olive oil, fresh herbs, garlic, and lemon zest, then seared to juicy perfection in a cast iron skillet. Perfectly tender and aromatic, they make an elegant yet simple meal for any occasion.
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 plus more)
- Freshly ground black pepper, to taste (about 1/2 teaspoon plus more)
Lamb Chops
- 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, whisk together 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 freshly ground black pepper. Set aside 1/4 cup of this mixture in the refrigerator to serve later as a sauce.
- Marinate the Lamb: Place the lamb chops in a large Ziploc bag or bowl. Pour the remaining marinade over the chops, ensuring they are evenly coated. Seal the bag and refrigerate for at least 2 to 6 hours, turning occasionally to marinate thoroughly.
- Dry and Season: Remove lamb chops from the marinade and pat both sides dry with paper towels to ensure a good sear. Season with additional kosher salt and freshly ground pepper to taste.
- Sear the Lamb Chops: Heat 1 tablespoon canola oil in a large cast iron skillet over medium-high heat. Add the lamb chops in a single layer, working in batches if necessary to avoid overcrowding. Cook each side for 3-4 minutes until the internal temperature reaches 145°F for medium rare or desired doneness. Remove from heat and let rest for 5 minutes to retain juices.
- Serve: Plate the lamb chops and drizzle with the reserved 1/4 cup of the olive oil marinade. Serve immediately for the best flavor and texture.
Notes
- Marinating the lamb for at least 2 hours enhances the flavor but can be done up to 6 hours for a more pronounced taste.
- Frenched rack of lamb can be cut into chops by your butcher or at home using a sharp knife.
- Ensure the skillet is hot before adding the lamb chops to get a nice sear and crust.
- Letting the meat rest after cooking helps the juices redistribute, resulting in a more tender chop.
- Internal temperature guide: 145°F for medium rare, 160°F for medium.
