Description
Tender lamb chops marinated with fresh rosemary, garlic, and thyme, then pan-seared to perfection. Finished with a rich rosemary gravy for an elegant, flavorful dish.
Ingredients
Scale
For the Lamb Chops:
- 4 lamb chops (rib or loin)
- 1 tablespoon finely chopped fresh rosemary
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
For the Rosemary Gravy:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 cup beef stock
- 1 teaspoon fresh rosemary, finely chopped
Instructions
- Marinate the Lamb: In a small bowl, mix the rosemary, garlic, thyme, red wine vinegar, and olive oil together. Season generously with salt and pepper. Pat the lamb chops dry with a paper towel and rub them thoroughly with the marinade mixture. Cover and refrigerate for at least 30 minutes, up to 24 hours for the best flavor.
- Prepare the Lamb: Take the lamb chops out of the refrigerator and let them sit at room temperature for 30 minutes. Pat them dry to ensure a good sear.
- Pan-Sear the Lamb: Heat a cast iron skillet over medium-high heat. Add a small amount of oil. Once the oil shimmers, add the lamb chops. Cook for about 3-4 minutes per side for medium-rare, adjusting for thickness and desired doneness.
- Make the Rosemary Gravy: After removing the lamb chops from the skillet, add butter to the skillet over medium heat. Stir in the flour and cook for about 1 minute until lightly browned. Slowly pour in the beef stock while whisking to prevent lumps. Stir in the chopped rosemary and simmer until thickened, about 2-3 minutes.
- Rest and Serve: Let the lamb chops rest for 5-10 minutes before serving. Drizzle with rosemary gravy and garnish with extra rosemary sprigs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 400 per serving
Keywords: rosemary lamb chops, lamb chops recipe, garlic rosemary lamb chops, pan-seared lamb chops, grilled lamb chops